vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Beet-and-Cucumber Salad
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any kind of fish.
Presented as published in 1918. 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
91Calories
5 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein5.4 g
Carbohydrates10 g
Fiber3 g
Sugars5 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium136 mg
Potassium421 mg
Calcium24 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K13 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate102 mcg
Choline1.7 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 444. The excerpt below is the record exactly as published.
Beet-and-Cucumber Salad Salade de Concombre aux Betteraves Cook three beets in hot water with salt; chop them; mix with pepper, salt, one teaspoon lemon juice, one tablespoon mayonnaise dressing, and two tablespoons dissolved Cox’s gelatine
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