vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
English Salad
From Atlanta women's club cook book, 1921
Serves 6
Recipe by Mrs. Bertram Ibbetson.
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
76Calories
3 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories76 kcal
Protein3 g
Carbohydrates16 g
Fiber2 g
Sugars7.5 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium93 mg
Potassium632 mg
Calcium51 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus81 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K67 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate83 mcg
Choline6.3 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 32. The excerpt below is the record exactly as published.
ENGLISH SALAD. 1 head lettuce. 3 cucumbers. 4 cooked beets. 4 radishes. 5 raw tomatoes. Water cress
Cook this with the app: pantry check, scaling, and the assistant.