vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Asparagus Salad
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
84Calories
0 gProtein
1 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein0.2 g
Carbohydrates0.6 g
Fiber0.1 g
Sugars0 g
Total Fat9.1 g
Saturated Fat1.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat4.9 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium81 mg
Potassium20 mg
Calcium2.2 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A2.6 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline2.1 mg
Caffeine0 mg
Water8.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 17. The excerpt below is the record exactly as published.
ASPARAGUS SALAD— Cook the asparagus in salted water, drain and chill. Serve with French dressing or sprinkle lightly with a little oil dressing; let stand a half hour
Cook this with the app: pantry check, scaling, and the assistant.