Dutch Salad
From The housewife's aid, 1950
Recipe by Mrs. E. P. Dixon.
Presented as published in 1950. 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
4132Calories
48 gProtein
911 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories4132 kcal
Protein48 g
Carbohydrates911 g
Fiber35 g
Sugars669 g
Total Fat12 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium20809 mg
Potassium6854 mg
Calcium1272 mg
Iron17 mg
Magnesium454 mg
Phosphorus1121 mg
Zinc6.7 mg
Copper2 mg
Manganese7.2 mg
Vitamin D0 mcg
Vitamin C1490 mg
Vitamin A263 mcg
Vitamin E3.8 mg
Vitamin K744 mcg
Vitamin B65.2 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)19 mg
Folate651 mcg
Choline101 mg
Caffeine0 mg
Water5499 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 13. The excerpt below is the record exactly as published.
DUTCH SALAD 1 quart of cucumber pickle 1 quart of cabbage 1 quart of onions 1 quart of green tomatoes 1 quart of green bell peppers Grind all vegetables and measure after grinding, add two spoonfuls sait and boil 40 minutes, turn into bag and let drain five minutes. Then add to the following dressing and cook until it thickens—about fifteen minutes: To two quarts of vinegar add one box mustard, one cup of flour, five cents worth of tumeric and three cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.