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Bavarian Salad
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
204Calories
5 gProtein
14 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein4.9 g
Carbohydrates14 g
Fiber1.3 g
Sugars2.2 g
Total Fat14 g
Saturated Fat0.8 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium2557 mg
Potassium549 mg
Calcium52 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus72 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E4.2 mg
Vitamin K62 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate36 mcg
Choline0.9 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 499. The excerpt below is the record exactly as published.
BAVARIAN SALAD. Two small onions, two heads of lettuce, pulled to pieces ; one boiled beet, cold and sliced, three tablespoonfuls salad oil, two of vinegar, yolk of one raw egg, one saltspoonful of salt and same of made mus- tard
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