Beet and Lettuce Salad

Name: Beet and Lettuce Salad
Ingredients: Cut beets in cubes; arranged on bed of lettuce; arrange slices of hard boiled eggs on top; Serve with French or Mayonnaise dressing

From The Carbon County cook book, 1926

Presented as published in 1926. 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

238Calories

13 gProtein

32 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories238 kcal

Protein13 g

Carbohydrates32 g

Fiber4.1 g

Sugars7.2 g

Total Fat6.1 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.7 g

Cholesterol187 mg

Sodium304 mg

Potassium1342 mg

Calcium128 mg

Iron1.3 mg

Magnesium70 mg

Phosphorus245 mg

Zinc2 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D1.1 mcg

Vitamin C6 mg

Vitamin A75 mcg

Vitamin E0.5 mg

Vitamin K123 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.3 mg

Folate156 mcg

Choline147 mg

Caffeine0 mg

Water725 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 48. The excerpt below is the record exactly as published.

Beet and Lettuce Salad. Cut beets in cubes arranged on bed of lettuce; arrange slices of hard boiled eggs on top. Serve with French or Mayonnaise dressing

Cook this with the app: pantry check, scaling, and the assistant.