Asparagus Salad
From The Carbon County cook book, 1926
Recipe by MRS. EMILY JUDD, Kenilworth.
Presented as published in 1926. 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
119Calories
8 gProtein
21 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories119 kcal
Protein7.7 g
Carbohydrates21 g
Total Fat0.4 g
Sodium97 mg
Potassium834 mg
Calcium85 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus115 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin K123 mcg
Vitamin B60.2 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Water599 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 46. The excerpt below is the record exactly as published.
Asparagus Salad. Lettuce, cooked asparagus, hard boiled egg whites, salad dressing, pimentos, ripe olives, pickles, finely chop- ped parsl
Cook this with the app: pantry check, scaling, and the assistant.