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Asparagus Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
7Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.8 kcal
Protein1.1 g
Carbohydrates0.7 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium90 mg
Potassium65 mg
Calcium6.8 mg
Iron0.2 mg
Magnesium3.8 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A15 mcg
Vitamin E0.5 mg
Vitamin K30 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate51 mcg
Choline7.8 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 68. The excerpt below is the record exactly as published.
ASPARAGUS SALAD. Cut tips from asparagus.
Cook this with the app: pantry check, scaling, and the assistant.