Carrot Salad
From Foods that will win the war, 1918
Presented as published in 1918. 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
84Calories
2 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein2.3 g
Carbohydrates16 g
Fiber8.1 g
Sugars6.9 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium2773 mg
Potassium512 mg
Calcium80 mg
Iron3 mg
Magnesium35 mg
Phosphorus77 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A1477 mcg
Vitamin E4.1 mg
Vitamin K100 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate27 mcg
Choline18 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 41. The excerpt below is the record exactly as published.
CARROT SALAD Grind raw carrot in food chopper. Make French dressing with chicken fat instead of oil. Mix ingredients and serve. 1 cup raw carrots 1 tablespoon vinegar $ cup oil (preferably oil from + teaspoon salt chicken fat) 1 tablespoon parsley 4 teaspoon paprika
Cook this with the app: pantry check, scaling, and the assistant.