Cooked Vegetable Salad

Name: Cooked Vegetable Salad
Ingredients: small quantities of cooked vegetables; lettuce leaves

From Cookery for little girls, 1910

Use a variety of vegetables.

Presented as published in 1910. 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

274Calories

11 gProtein

56 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories274 kcal

Protein11 g

Carbohydrates56 g

Fiber5.8 g

Sugars1.5 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium105 mg

Potassium876 mg

Calcium100 mg

Iron0.9 mg

Magnesium63 mg

Phosphorus182 mg

Zinc1.6 mg

Copper0.3 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.7 mcg

Vitamin E0.3 mg

Vitamin K123 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.7 mg

Folate87 mcg

Choline6.7 mg

Caffeine0 mg

Water665 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 6. The excerpt below is the record exactly as published.

COOKED VEGETABLE SALAD Small quantities of cooked vegetables, such as beets, string beans, asparagus, peas and boiled potatoes, make a nice salad cut into small pieces, laid on lettuce leaves

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