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
62Calories
1 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein1.1 g
Carbohydrates12 g
Fiber5.4 g
Sugars6.1 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium1601 mg
Potassium331 mg
Calcium61 mg
Iron1.3 mg
Magnesium20 mg
Phosphorus52 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A1282 mcg
Vitamin E1.8 mg
Vitamin K94 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate23 mcg
Choline14 mg
Caffeine0 mg
Water150 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.