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Carrot Salad
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
386Calories
47 gProtein
10 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein47 g
Carbohydrates9.9 g
Fiber1.8 g
Sugars3 g
Total Fat16 g
Saturated Fat6.6 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.2 g
Cholesterol194 mg
Sodium347 mg
Potassium1248 mg
Calcium109 mg
Iron2.2 mg
Magnesium77 mg
Phosphorus527 mg
Zinc7.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A534 mcg
Vitamin E1 mg
Vitamin K8.4 mcg
Vitamin B61.1 mg
Vitamin B123.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate43 mcg
Choline5.6 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 157. The excerpt below is the record exactly as published.
CARROT SALAD — Into a salad bowl put 1 cup chopped celery, I cup boiled sliced carrot and 2 cups chopped cold veal ; add a little finely chopped raw onion, season with salt, pepper and a very little melted butter, pour over ^ cup good vinegar an
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