Italianvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.5 kcal
Protein0.2 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1757 mg
Potassium37 mg
Calcium11 mg
Iron0.1 mg
Magnesium4.1 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate23 mcg
Choline0 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 103. The excerpt below is the record exactly as published.
ne table-spoonful of salt, for half an hour. Take up and drain. When cold, divide into small tufts. Arrange on the centre of a dish and garnish with a border of strips of pickled beet. Pour cream dressing, or a cupful of mayonnaise dress- ing, over the cauliflower. Arrange a star of the pickled beet in the centre. Serve immediately. Asparagus Salad. Boil two bunches of asparagus with one quart of water
Cook this with the app: pantry check, scaling, and the assistant.