Carrot Salad
From The profession of cookery, from a French point of view, 1894
Serves as an accompaniment to cold salt beef.
Presented as published in 1894. 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
49Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein1.1 g
Carbohydrates11 g
Fiber3.4 g
Sugars5.7 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium83 mg
Potassium384 mg
Calcium40 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A1002 mcg
Vitamin E0.8 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate23 mcg
Choline11 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 18. The excerpt below is the record exactly as published.
Carrot Salad. An accompaniment to cold salt beef. Slice thinly some carrots which have been boiled whole and allowed to become cold. Lay the slices separately on a flat dish and season them with pepper, salt, and a drop of oil on each ; squeeze some lemon juice over them. Shred finely some lettuce, and mix some 52 * SALADS. chopped cliives or shallots
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