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Asparagus Salad
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
201Calories
0 gProtein
1 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein0.1 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0.1 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium610 mg
Potassium31 mg
Calcium4.4 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus5.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A3.6 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline0.1 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 38. The excerpt below is the record exactly as published.
Asparagus Salad For Dressing 6 tablespoonfuls melted Crisco 1 tablespoonful chopped 1 teaspoonful salt cucumber pickles Y teaspoonful paprika 1 tablespoonful chopped green Pinch black pepper peppers 1 tablespoonful tarragon 1 teaspoonful chopped parsley vinegar 1 teaspoonful chopped chives 2 tablespoonfuls cider vinegar — 1 can asparagus or fresh cooked asparagus
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