Carrot Salad

Name: Carrot Salad
Ingredients: 1 cup grated raw carrot; 1 tablespoon lemon-juice; 1 cup chopped raw cabbage; 1/2 teaspoon salt; Mayonnaise; Lettuce leaves

From New Delineator recipes., 1929

Presented as published in 1929. 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

56Calories

1 gProtein

13 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories56 kcal

Protein1.3 g

Carbohydrates13 g

Fiber3.6 g

Sugars6.5 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1255 mg

Potassium427 mg

Calcium44 mg

Iron0.4 mg

Magnesium16 mg

Phosphorus46 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A1069 mcg

Vitamin E0.9 mg

Vitamin K17 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate27 mcg

Choline12 mg

Caffeine0 mg

Water128 g

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 49. The excerpt below is the record exactly as published.

CARROT SALAD I cup grated raw carrot i tablespoon lemon-juice I cup chopped raw cabbage or Yi teaspoon salt celery, or cabbage and celery Mayonnaise or boiled dressing combined Lettuce leaves

Cook this with the app: pantry check, scaling, and the assistant.