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Chestnut Salad, No. 1
From Around-the-world cook book, 1913
Serves 2
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
46Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories46 kcal
Protein0.6 g
Carbohydrates9.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.6 mg
Potassium124 mg
Calcium8 mg
Iron0.3 mg
Magnesium9.3 mg
Phosphorus17 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Water1.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 59. The excerpt below is the record exactly as published.
CHESTNUT SALAD, NO. 1 Chestnuts, Lettuce leaves, French dressing
Cook this with the app: pantry check, scaling, and the assistant.