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Bean Salad
From The Cook County cook book, 1912
Serves 4
A hearty and nutritious salad.
Presented as published in 1912. 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
388Calories
3 gProtein
11 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein2.6 g
Carbohydrates11 g
Fiber4.4 g
Sugars4.8 g
Total Fat39 g
Saturated Fat3.1 g
Monounsaturated Fat29 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol0 mg
Sodium51 mg
Potassium223 mg
Calcium71 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A67 mcg
Vitamin E14 mg
Vitamin K165 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate51 mcg
Choline23 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 302. The excerpt below is the record exactly as published.
BEAN SALAD. — Soak a qt. of beans 3 hrs., and boil them till tender, changing water before boiling. When drained and thor- oughly cold, put some chopped raw onion, olives and parsley in a salad bowl. Use 6 spoons of salad oil to 2 of vinegar
Cook this with the app: pantry check, scaling, and the assistant.