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Carrot Salad
From The home cook book, 1905
Serves 1
Serve chilled.
Presented as published in 1905. 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
308Calories
2 gProtein
41 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories308 kcal
Protein1.7 g
Carbohydrates41 g
Fiber4.5 g
Sugars30 g
Total Fat18 g
Saturated Fat3.2 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat8.6 g
Cholesterol0 mg
Sodium208 mg
Potassium337 mg
Calcium48 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A509 mcg
Vitamin E2.5 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 85. The excerpt below is the record exactly as published.
CARROT SALAD Cook richly colored carrots in boiling water till soft. Cut into thin strips. Arrange in lettuce cups, sprinkle with sifted sugar, dress with French dressing, and garnish with sliced lemon
Cook this with the app: pantry check, scaling, and the assistant.