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Carrot Salad

Name: Carrot Salad
Yield: 6 servings
Ingredients: 2 lbs. of small, young carrots; % cup of vinegar; 2 qts. of water; % tbsp. of salt; 1 pinch of pepper; % cup of fine oil

From The art of German cooking and baking, 1922

Serves 6

Presented as published in 1922. 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

60Calories

1 gProtein

12 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories60 kcal

Protein0.9 g

Carbohydrates12 g

Fiber5 g

Sugars6.2 g

Total Fat1 g

Saturated Fat1.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.1 g

Omega-31.4 g

Cholesterol0 mg

Sodium1039 mg

Potassium294 mg

Calcium64 mg

Iron0.8 mg

Magnesium20 mg

Phosphorus48 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C3.5 mg

Vitamin A1279 mcg

Vitamin E4.7 mg

Vitamin K21 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate17 mcg

Choline13 mg

Caffeine0 mg

Water471 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 101. The excerpt below is the record exactly as published.

CARROT SALAD. Quantity for 6 Persons. 2 lbs. of small, young carrots % cup of vinegar 2 qts. of water 1 pinch of salt % tbsp. of salt 1 pinch of pepper % cup of fine oil

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