vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus Salad
From Royal Victoria cook book, 1900
Serves 4
Recipe attributed to Miss McConkey.
Presented as published in 1900. 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
19Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.8 g
Carbohydrates2 g
Fiber0.7 g
Sugars0.6 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium213 mg
Potassium36 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium3.1 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A3.2 mcg
Vitamin E0.2 mg
Vitamin K5.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline4.4 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 23. The excerpt below is the record exactly as published.
ASPARAGUS SALAD.—Line a salad bow] with crisp lettuce leaves. Use 1 bunch of cold cooked asparagus. Cut it into nice lengths, sprinkle with 4 a teaspoon of salt and 4 of a teaspoon of white pepper. Mix with it cold boiled peas, and pour over it a cream dressing
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