Carrot Salad
From My best 250 recipes, 1907
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
1581Calories
3 gProtein
43 gCarbs
160 gFat
Full nutrition (33 nutrients)
Calories1581 kcal
Protein2.9 g
Carbohydrates43 g
Fiber15 g
Sugars19 g
Total Fat160 g
Saturated Fat29 g
Monounsaturated Fat47 g
Polyunsaturated Fat77 g
Cholesterol0 mg
Sodium2812 mg
Potassium925 mg
Calcium172 mg
Iron2.9 mg
Magnesium50 mg
Phosphorus147 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3896 mcg
Vitamin E23 mg
Vitamin K62 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate50 mcg
Choline39 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 18. The excerpt below is the record exactly as published.
CARROT SALAD Cut young and perfect carrots in thin slices, then with a vegetable cutter cut them in fancy shapes. Put them in a kettle of boiling, unsalted water, cook gently for one hour, drain and cool. At serving-time arrange them neatly on lettuce leaves, cover with French dressing
Cook this with the app: pantry check, scaling, and the assistant.