Frenchvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Endive Salad
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
29Calories
2 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein2.1 g
Carbohydrates5.9 g
Fiber5 g
Sugars0.9 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium56 mg
Potassium525 mg
Calcium125 mg
Iron1.1 mg
Magnesium38 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A358 mcg
Vitamin E2.8 mg
Vitamin K373 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate138 mcg
Choline16 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 124. The excerpt below is the record exactly as published.
Endive Salad. Use the center of well-bleached endive
Cook this with the app: pantry check, scaling, and the assistant.