vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Italian Salad
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Recipe by Me. Elin.
Presented as published in 1907. 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
18Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories18 kcal
Protein0.8 g
Carbohydrates3.6 g
Fiber0.9 g
Sugars1.3 g
Total Fat0.1 g
Sodium28 mg
Potassium86 mg
Calcium3.5 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C1.7 mg
Folate26 mcg
Water25 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 31. The excerpt below is the record exactly as published.
Italian Salad. Rub a shallow dish or bowl with a split clove of garlic, then slice a beetroot very thin; dust with pepper; pour over it a gill of sweet mint sauce. Garnish with rings of hard-boiled egg; grate some yolk lightly over
Cook this with the app: pantry check, scaling, and the assistant.