vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Asparagus Salad
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
92Calories
0 gProtein
1 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein0.5 g
Carbohydrates1.3 g
Fiber0.6 g
Sugars0.1 g
Total Fat9.9 g
Saturated Fat1.4 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat5.7 g
Cholesterol0 mg
Sodium355 mg
Potassium42 mg
Calcium8.5 mg
Iron0.3 mg
Magnesium6 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0.9 mcg
Vitamin E1.6 mg
Vitamin K6.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline0.9 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 53. The excerpt below is the record exactly as published.
ASPARAGUS SALAD. Boil the asparagus in a water until tender; cut off the hard ends, and set the rest away. When cool, cut in inch long pieces, and put it in your salad dish. Pour over a mayonaise dressing, and garnish with a few capers
Cook this with the app: pantry check, scaling, and the assistant.