Beetroot and Spanish Onion Salad (No. 1)

Name: Beetroot and Spanish Onion Salad (No. 1)
Ingredients: A small Beetroot; The same weight of Spanish Onion; A teaspoonful of French Vinegar; One and a half tablespoonfuls of Salad Oil; Pepper

From The Apsley cookery book, 1905

Presented as published in 1905. 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

240Calories

2 gProtein

14 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories240 kcal

Protein1.7 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat21 g

Saturated Fat1.6 g

Monounsaturated Fat15 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol0 mg

Sodium6 mg

Potassium219 mg

Calcium35 mg

Iron0.3 mg

Magnesium15 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E7 mg

Vitamin K2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 89. The excerpt below is the record exactly as published.

Beetroot and Spanish Onion Salad (No. i). Ingredients. A small Beetroot. The same weight of Spanish Onion. A teaspoonful of French Vinegar. One and a half tablespoonfuls of Salad Oil. Pepper

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