vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Green Salad
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
104Calories
6 gProtein
15 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein5.7 g
Carbohydrates15 g
Fiber2.6 g
Sugars9.7 g
Total Fat3.2 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol62 mg
Sodium1717 mg
Potassium834 mg
Calcium134 mg
Iron2.5 mg
Magnesium57 mg
Phosphorus128 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.4 mcg
Vitamin C79 mg
Vitamin A406 mcg
Vitamin E0.9 mg
Vitamin K625 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate108 mcg
Choline70 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 78. The excerpt below is the record exactly as published.
Green Salad. Celery, Radishes, Beetroot (cooked). Lettuce, or Endive, or Cress, Cucumber, 2 hard-boiled Eggs, a little Tarragon, Chervil, Vinegar, Salt, Pepper, Sugar, Salad Dressing
Cook this with the app: pantry check, scaling, and the assistant.