gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Farmers' Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. D. C. Daniels, Arlington Heights, 111.
Presented as published in 1912. 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
45Calories
2 gProtein
7 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein1.7 g
Carbohydrates6.6 g
Fiber2.2 g
Sugars1.5 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0.9 mg
Sodium2576 mg
Potassium136 mg
Calcium42 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A6.4 mcg
Vitamin E0.2 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.6 mcg
Choline3 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 315. The excerpt below is the record exactly as published.
FARMERS' SALAD. — In spring and early summer, the ten- der plant of dandelions make a most appetizing and wholesome salad. Pick over and wash carefully, lay in ice-cold water 4 hrs. to become crisp. Break coarsely and serve with bacon dressing. Fresh made cottage cheese, salt, pepper, vinegar and young onions may be added
Cook this with the app: pantry check, scaling, and the assistant.