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Asparagus Salad

Name: Asparagus Salad
Yield: 6 servings
Ingredients: 2 lbs. of asparagus; 2 tbsps. of good vinegar; 2 qts. of water; 1 tbsp. of salt; 1 pinch of pepper; 4 tbsps. of fine oil

From The art of German cooking and baking, 1922

Serves 6

Presented as published in 1922. 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

42Calories

2 gProtein

8 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories42 kcal

Protein2.2 g

Carbohydrates7.7 g

Fiber2.8 g

Sugars0 g

Total Fat0.3 g

Saturated Fat0.6 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat2.3 g

Omega-30.7 g

Cholesterol0 mg

Sodium1180 mg

Potassium424 mg

Calcium41 mg

Iron0.7 mg

Magnesium24 mg

Phosphorus81 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A0 mcg

Vitamin E1.6 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.6 mg

Folate275 mcg

Choline0 mg

Caffeine0 mg

Water455 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 100. The excerpt below is the record exactly as published.

ASPARAGUS SALAD. Quantity for 6 Persons. 2 lbs. of asparagus 2 tbsps. of good vinegar 2 qts. of water 1 pinch of salt 1 tbsp. of salt 1 pinch of pepper 4 tbsps. of fine oil

Cook this with the app: pantry check, scaling, and the assistant.