Cooked Vegetable Salad

Name: Cooked Vegetable Salad
Ingredients: beets; string beans; asparagus; peas; boiled potatoes; lettuce leaves; French dressing

From Cookery for little girls, 1910

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

2023Calories

27 gProtein

128 gCarbs

160 gFat

Full nutrition (33 nutrients)

Calories2023 kcal

Protein27 g

Carbohydrates128 g

Fiber29 g

Sugars26 g

Total Fat160 g

Saturated Fat28 g

Monounsaturated Fat46 g

Polyunsaturated Fat76 g

Cholesterol0 mg

Sodium1841 mg

Potassium3878 mg

Calcium310 mg

Iron6.7 mg

Magnesium262 mg

Phosphorus636 mg

Zinc6.1 mg

Copper1.6 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C111 mg

Vitamin A113 mcg

Vitamin E18 mg

Vitamin K261 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)11 mg

Folate750 mcg

Choline62 mg

Caffeine0 mg

Water1470 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 and covered with French dressing

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