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Asparagus Salad
From Kentucky receipt book, 1903
Serves 4
Serve on individual salad plates.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
45Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein1.7 g
Carbohydrates9.3 g
Fiber0.9 g
Sugars1.6 g
Total Fat0.2 g
Saturated Fat1.6 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium463 mg
Potassium283 mg
Calcium33 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline2.4 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 116. The excerpt below is the record exactly as published.
Asparagus Salad. One bunch of asparagus or 1 can of asparagus, 1 head lettuce, 1/4 teaspoon of white pepper, % teaspoon of salt. Serve with this French dressing: One-fourth teaspoon of salt, ^ teaspoon of 196 KENTUCKY RECEIPT BOOK. white pepper, 3 tablespoons of olive oil, 10 drops of onion juicej, 1 tablespoon vinegar and ^ tablespoon lemon juice.
Cook this with the app: pantry check, scaling, and the assistant.