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Cartwheel Salad
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
128Calories
4 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories128 kcal
Protein3.6 g
Carbohydrates30 g
Fiber4.7 g
Sugars15 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium590 mg
Calcium92 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A9.9 mcg
Vitamin E0.2 mg
Vitamin K31 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate56 mcg
Choline17 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 306. The excerpt below is the record exactly as published.
CARTWHEEL SALAD.— Crisp 1 bunch of lettuce and ar- range on individual salad plates. Peel 2 oranges
Cook this with the app: pantry check, scaling, and the assistant.