Bean Salad
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
No method was recorded for this recipe.
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories0.2 kcal
Protein0 g
Carbohydrates0 g
Total Fat0 g
Sodium0.2 mg
Potassium1.4 mg
Calcium0.1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water1 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 19. The excerpt below is the record exactly as published.
BEAN SALAD. Mrs. J. F. Stilwell. Equal parts red California beans and cut celery; mix with mayonnaise. Serve ice cold on lettuce leaf
Cook this with the app: pantry check, scaling, and the assistant.