Deviled Radishes
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
120Calories
5 gProtein
19 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein5.2 g
Carbohydrates19 g
Fiber5.9 g
Sugars12 g
Total Fat2.5 g
Saturated Fat1.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.6 mg
Sodium2696 mg
Potassium905 mg
Calcium165 mg
Iron0.1 mg
Magnesium43 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A17 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate285 mcg
Choline1.1 mg
Caffeine0 mg
Water427 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 18. The excerpt below is the record exactly as published.
Deviled Radishes. Pare radishes and boil until tender, adding 1 tea- spoonful of salt to water when nearly done. Place in a buttered, shallow glass baking-dish and sprinkle over 2 cupfuls of radishes, 1 tablespoonful of chopped nut meats, using walnuts or peanuts and 1 tablespoonful of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.