Cold Vegetable Salad

Name: Cold Vegetable Salad
Ingredients: sliced potatoes; beetroot; French beans; cucumber; cauliflower; cabbage; both kinds of artichokes; asparagus points

From Culinary jottings, 1885

Presented as published in 1885. 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

653Calories

28 gProtein

130 gCarbs

4 gFat

Full nutrition (32 nutrients)

Calories653 kcal

Protein28 g

Carbohydrates130 g

Fiber23 g

Sugars1.2 g

Total Fat4.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium756 mg

Potassium4902 mg

Calcium652 mg

Iron13 mg

Magnesium348 mg

Phosphorus716 mg

Zinc5 mg

Copper1.9 mg

Manganese5.6 mg

Vitamin D0 mcg

Vitamin C787 mg

Vitamin A1.2 mcg

Vitamin E0.2 mg

Vitamin K600 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.1 mg

Folate679 mcg

Choline41 mg

Water1794 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 118. The excerpt below is the record exactly as published.

d vegetables (salade cuite) can be either served with plain, or rich dressing. For the finest of all see the recipe given elsewhere for salade Russe. Sliced potatoes, beetroot, French beans, and cucumber, go well together : while cauliflower and cabbage, both kinds of artichokes, and asparagus points

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