vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Carrot Salad
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
637Calories
2 gProtein
20 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein2.2 g
Carbohydrates20 g
Fiber5.4 g
Sugars10 g
Total Fat63 g
Saturated Fat8.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat37 g
Cholesterol0 mg
Sodium505 mg
Potassium624 mg
Calcium80 mg
Iron0.8 mg
Magnesium27 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A1349 mcg
Vitamin E11 mg
Vitamin K62 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate41 mcg
Choline18 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 218. The excerpt below is the record exactly as published.
Carrot Salad. Cut up eight carrots into small dice — cooked ones may be used if preferred, but are not so good — and add three sliced raw tomatoes, a handful of watercress in small branches, and one minced onion. Mix with half a pint of mayonnaise dress- i
Cook this with the app: pantry check, scaling, and the assistant.