Beetroot and Spanish Onion Salad (No. 2)

Name: Beetroot and Spanish Onion Salad (No. 2)
Ingredients: One Spanish Onion; One small Beetroot; Six slices of Cucumber; Two tablespoonfuls of Salad Oil; Four drops of Tarragon Vinegar; the juice of a quarter of a Lemon

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

439Calories

8 gProtein

38 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories439 kcal

Protein7.8 g

Carbohydrates38 g

Fiber0.7 g

Sugars0.6 g

Total Fat29 g

Saturated Fat2.1 g

Monounsaturated Fat20 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol0 mg

Sodium19 mg

Potassium2075 mg

Calcium202 mg

Iron0.2 mg

Magnesium123 mg

Phosphorus282 mg

Zinc2.5 mg

Copper0.8 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A0.3 mcg

Vitamin E9.3 mg

Vitamin K290 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate2.8 mcg

Choline1.3 mg

Caffeine0 mg

Water1173 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. 2). Ingredients. One Spanish Onion. One small Beetroot. Six slices of Cucumber. Two tablespoonfuls of Salad Oil. Four drops of Tarragon Vinegar or the juice of a quarter of a Lemon

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