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Bean Salad
From Delta Gamma cook book, 1922
Serves 4
Presented as published in 1922. 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
44Calories
3 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein2.9 g
Carbohydrates9.5 g
Fiber2 g
Sugars3.7 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium464 mg
Potassium402 mg
Calcium76 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K8.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline4.3 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 28. The excerpt below is the record exactly as published.
Bean Salad 1 can kidney beans 1 cup chopped pickle 1 cup chopped celer}^ 2 cups onion
Cook this with the app: pantry check, scaling, and the assistant.