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Beet Salad
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
84Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein3.3 g
Carbohydrates16 g
Fiber4.1 g
Sugars6.6 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium316 mg
Potassium653 mg
Calcium39 mg
Iron0.6 mg
Magnesium37 mg
Phosphorus72 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate134 mcg
Choline0 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 116. The excerpt below is the record exactly as published.
% teaspoon of salt. Serve with this French dressing: One-fourth teaspoon of salt, ^ teaspoon of 196 KENTUCKY RECEIPT BOOK. white pepper, 3 tablespoons of olive oil, 10 drops of onion juicej, 1 tablespoon vinegar and ^ tablespoon lemon juice. Mix the salt, pepper, onion juice, and 1 tablespoon oil, then add alter- nately the remaining oil, vinegar and lemon juice. Wash and crisp the lettuce, cook and cool the asparagus ; if fresh asparagus is used, or canned asparagus, drain and rinse in cold water, dry on a cloth, cut into inch pieces, and arrange on lettuce leaves. Season with salt and white pepper. Pour over the dressing. Serve on individual salad plates. Beet Salad. Four good sized beets, 1 head lettuce
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