Bavarian Salad
From Left-overs made palatable, 1902
A delightful combination of flavors.
Presented as published in 1902. 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
383Calories
14 gProtein
80 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories383 kcal
Protein14 g
Carbohydrates80 g
Fiber9.2 g
Sugars19 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium351 mg
Potassium2551 mg
Calcium257 mg
Iron1.6 mg
Magnesium133 mg
Phosphorus361 mg
Zinc3 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K247 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate191 mcg
Choline18 mg
Caffeine0 mg
Water1528 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 25. The excerpt below is the record exactly as published.
BAVARIAN SALAD 2 heads lettuce 2, small onions 1 boiled beet
Cook this with the app: pantry check, scaling, and the assistant.