vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
English Salad
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
114Calories
3 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein2.6 g
Carbohydrates17 g
Fiber2.8 g
Sugars2.5 g
Total Fat5.7 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat3.2 g
Omega-30.4 g
Cholesterol2.9 mg
Sodium173 mg
Potassium593 mg
Calcium95 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A2.1 mcg
Vitamin E0.4 mg
Vitamin K34 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline7.5 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 41. The excerpt below is the record exactly as published.
ENGLISH SALAD Lettuce, chopped, 1 cup. Celery, chopped, 1 cup. Mayonnaise, 1 tablespoon. Lemons, juice of 2
Cook this with the app: pantry check, scaling, and the assistant.