vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Bohmian Salad
From The Cook County cook book, 1912
Serves 4
This salad pairs well with braised beef or mutton.
Presented as published in 1912. 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
70Calories
4 gProtein
11 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein3.6 g
Carbohydrates11 g
Fiber1.2 g
Sugars4.6 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol47 mg
Sodium83 mg
Potassium398 mg
Calcium37 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus72 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C2.1 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate51 mcg
Choline40 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 304. The excerpt below is the record exactly as published.
BOHEMIAN SALAD.— Cover the bottom of a salad dish with crisp lettuce leaves, on these put alternate layers of boiled beets and hard boiled eggs, sprinkle with 1 tablespoon of chopped onion
Cook this with the app: pantry check, scaling, and the assistant.