Carnival Salad
From Choice recipes, 1900
Presented as published in 1900. 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
306Calories
14 gProtein
58 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories306 kcal
Protein14 g
Carbohydrates58 g
Fiber15 g
Sugars14 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium103 mg
Potassium2434 mg
Calcium279 mg
Iron3.5 mg
Magnesium179 mg
Phosphorus331 mg
Zinc2.8 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K332 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0 mg
Niacin (B3)5.3 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water1093 g
As published
This recipe was extracted from Choice recipes (1900), page 9. The excerpt below is the record exactly as published.
CARNIVAL SALAD— Miss Annie Laoghlin Boil unbroken string beans until tender, garnish a flat salad dish with lettuce leaves; on one half of dish place beans laid parallel, on the other sliced fresh tomatoes
Cook this with the app: pantry check, scaling, and the assistant.