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Green Vegetable Salad

Name: Green Vegetable Salad
Yield: 4 servings
Ingredients: 1 head celery; % head cabbage; 2 cucumbers; 3 tomatoes (dry portion); % green pepper; 1 hard-cooked egg

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 4

Presented as published in 1914. 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

88Calories

4 gProtein

14 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories88 kcal

Protein4.2 g

Carbohydrates14 g

Fiber1.1 g

Sugars2.5 g

Total Fat1.8 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol47 mg

Sodium52 mg

Potassium668 mg

Calcium84 mg

Iron0.5 mg

Magnesium39 mg

Phosphorus103 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C60 mg

Vitamin A59 mcg

Vitamin E0.6 mg

Vitamin K98 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate20 mcg

Choline43 mg

Caffeine0 mg

Water307 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 68. The excerpt below is the record exactly as published.

GREEN VEGETABLE SALAD. 1 head celery or % head 1 hard-cooked egg cabbage 2 cucumbers 3 tomatoes (dry portion) % green pepper

Cook this with the app: pantry check, scaling, and the assistant.