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Green Bean Salad
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
94Calories
5 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein4.6 g
Carbohydrates17 g
Fiber6.9 g
Sugars5.3 g
Total Fat0.8 g
Saturated Fat1.1 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium45 mg
Potassium658 mg
Calcium93 mg
Iron1.5 mg
Magnesium65 mg
Phosphorus97 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K99 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate0.3 mcg
Choline0 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 47. The excerpt below is the record exactly as published.
GREEN BEAN SALAD. Mrs. E. A. Pallah, Santa Ana, Cal., R. F. D. No. 3— One quart boned tender, seasoned beans, cold; two tablespoons olive oil, two tablespoons vinegar; one tablespoon prepared mustard
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