vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Carrot Salad
From The Cook County cook book, 1912
Serves 1
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
652Calories
23 gProtein
58 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein23 g
Carbohydrates58 g
Fiber26 g
Sugars27 g
Total Fat42 g
Saturated Fat5.6 g
Monounsaturated Fat19 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium1737 mg
Potassium1663 mg
Calcium275 mg
Iron6.6 mg
Magnesium193 mg
Phosphorus470 mg
Zinc4.6 mg
Copper1.4 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A4941 mcg
Vitamin E12 mg
Vitamin K79 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate249 mcg
Choline91 mg
Caffeine0 mg
Water532 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 305. The excerpt below is the record exactly as published.
CARROT SALAD. — Put carrots in cold water for several hours before being chopped. To 1 qt. of chopped carrots add J/^ COOK COUNTY COOK BOOK 445 cup chopped salted peanuts, add mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.