Chicory Salad
From The home science cook book, 1902
Presented as published in 1902. 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
115Calories
9 gProtein
24 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein8.5 g
Carbohydrates24 g
Fiber20 g
Sugars3.5 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium225 mg
Potassium2100 mg
Calcium500 mg
Iron4.5 mg
Magnesium150 mg
Phosphorus235 mg
Zinc2.1 mg
Copper1.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C120 mg
Vitamin A1430 mcg
Vitamin E11 mg
Vitamin K1490 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.5 mg
Folate550 mcg
Choline64 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 46. The excerpt below is the record exactly as published.
Chicory Salad. This salad plant is not as well known as it deserves. The green ends of the leaves
Cook this with the app: pantry check, scaling, and the assistant.