Mediterraneansidevegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Bean Salad
From Harper's cook book encyclopædia, 1902
Serves 5
Mayonnaise can be prepared in advance.
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
349Calories
3 gProtein
11 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein3 g
Carbohydrates11 g
Fiber3.1 g
Sugars3.2 g
Total Fat33 g
Saturated Fat5.2 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat20 g
Omega-32.4 g
Cholesterol19 mg
Sodium305 mg
Potassium365 mg
Calcium54 mg
Iron1.1 mg
Magnesium31 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C15 mg
Vitamin A7.1 mcg
Vitamin E1.8 mg
Vitamin K136 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate36 mcg
Choline29 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 367. The excerpt below is the record exactly as published.
Bean Salad. — Yellow wax-beans, cooked until tender, cooled, and laid in French dressing for an hour before dinner, may be made into a delicious salad by chilling them, arranging them on a round platter on lettuce, and putting a mould of mayonnaise
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