Carrot Salad

Name: Carrot Salad
Ingredients: 2 or 3 Cold Boiled Carrots; 1 lb. Cold Boiled Mutton; 1 stalk Celery; 6 Capers; Half a teaspoonful Parsley; Salad Dressing

From The art of living in Australia, 1893

Total Cost—6id.

Presented as published in 1893. 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

51Calories

1 gProtein

11 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories51 kcal

Protein0.9 g

Carbohydrates11 g

Fiber4 g

Sugars4.9 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium393 mg

Potassium340 mg

Calcium62 mg

Iron0.7 mg

Magnesium18 mg

Phosphorus46 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C3.7 mg

Vitamin A1018 mcg

Vitamin E1.2 mg

Vitamin K28 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate14 mcg

Choline10 mg

Caffeine0 mg

Water147 g

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 225. The excerpt below is the record exactly as published.

CARROT SALAD 2 or 3 Cold Boiled Carrots . ¥■ i lb. Cold Boiled Mutton . • 1 1 stalk Celery .... 6 Capers Half a teaspoonful Parsley Salad Dressing

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