Asparagus Salad
From The Central cook book, 1924
Miss Lovrne Murcaison.
Presented as published in 1924. 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
113Calories
5 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein4.6 g
Carbohydrates23 g
Fiber0.1 g
Sugars1.8 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium174 mg
Potassium869 mg
Calcium87 mg
Iron0.2 mg
Magnesium40 mg
Phosphorus119 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A2.2 mcg
Vitamin E0.1 mg
Vitamin K123 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate3.1 mcg
Choline1.1 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 16. The excerpt below is the record exactly as published.
Asparagus Salad Drain and rinse stalks of canned asparagus, cut ring of brilliant red pepper one-third inch wide. Place three or four stalks in each ring. Arrange on lettuce and serve with French dressing to which has been added one-half tablespoon tomato catsup
Cook this with the app: pantry check, scaling, and the assistant.