Italian Salad
From The Central cook book, 1924
Recipe by Mrs. U. B. Arexanper.
Presented as published in 1924. 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
159Calories
5 gProtein
35 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories159 kcal
Protein5.2 g
Carbohydrates35 g
Fiber6.5 g
Sugars10 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium133 mg
Potassium1265 mg
Calcium123 mg
Iron1.1 mg
Magnesium65 mg
Phosphorus144 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C255 mg
Vitamin A63 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate101 mcg
Choline19 mg
Caffeine0 mg
Water603 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 20. The excerpt below is the record exactly as published.
Italian Salad Fresh tomatoes, sliced, celery, green peppers and a little chopped onion
Cook this with the app: pantry check, scaling, and the assistant.