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Butter Bean Salad

Name: Butter Bean Salad
Yield: 4 servings
Ingredients: 2 cups cold butter beans; 2 hard-cooked eggs; French dressing; parsley; Cream dressing; few drops onion juice

From Lowney's cook book, 1907

Serves 4

Presented as published in 1907. 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

417Calories

23 gProtein

70 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories417 kcal

Protein23 g

Carbohydrates70 g

Fiber21 g

Sugars9.7 g

Total Fat6.1 g

Saturated Fat1.1 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat2.9 g

Cholesterol0 mg

Sodium116 mg

Potassium1895 mg

Calcium97 mg

Iron8.5 mg

Magnesium245 mg

Phosphorus420 mg

Zinc3.1 mg

Copper0.8 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C8.7 mg

Vitamin A29 mcg

Vitamin E1.5 mg

Vitamin K109 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate436 mcg

Choline106 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 69. The excerpt below is the record exactly as published.

Butter Bean Salad 2 cups cold butter beans 2 hard-cooked eggs French dressing parsley- Cream dressing few drops onion juice

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