vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrot Salad
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Use at once.
Presented as published in 1913. 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
886Calories
2 gProtein
24 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories886 kcal
Protein2.3 g
Carbohydrates24 g
Fiber6.8 g
Sugars12 g
Total Fat89 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium167 mg
Potassium784 mg
Calcium81 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A2004 mcg
Vitamin E1.6 mg
Vitamin K32 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate49 mcg
Choline22 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 110. The excerpt below is the record exactly as published.
Carrot Salad Raspberry Ice Cream Coffee *Carrot Salad—Scrape, cut into slices and then into fancy shapes, 4 large carrots. Soak in cold water for % an hour, and then cook in boiling unsalted water until tender. Drain and dry. Line salad bowl with crisp lettuce leaves, and arrange on top the carrots. Serve with following dressing: Rub sides and bottom of bowl with clove garlic, add salt and pepper to taste and 6 tablespoons melted Crisco; add piece of ice, if possible; stir until salt is dissolved, then add 1 tablespoon vinegar or lemon juice
Cook this with the app: pantry check, scaling, and the assistant.