Italian Salad

Name: Italian Salad
Ingredients: I cold carrot; I cold turnip; I cup cold chicken meat; 12 mushrooms; J cup asparagus tips; J cup Brussels sprouts

From Left-overs made palatable, 1902

A refreshing salad with a variety of textures.

Presented as published in 1902. 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

842Calories

79 gProtein

54 gCarbs

40 gFat

Full nutrition (33 nutrients)

Calories842 kcal

Protein79 g

Carbohydrates54 g

Fiber19 g

Sugars26 g

Total Fat40 g

Saturated Fat11 g

Monounsaturated Fat15 g

Polyunsaturated Fat9.2 g

Cholesterol177 mg

Sodium509 mg

Potassium4316 mg

Calcium170 mg

Iron7.8 mg

Magnesium180 mg

Phosphorus1261 mg

Zinc8.6 mg

Copper3 mg

Manganese1 mg

Vitamin D2.2 mcg

Vitamin C240 mg

Vitamin A634 mcg

Vitamin E2.3 mg

Vitamin K83 mcg

Vitamin B61.9 mg

Vitamin B121.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)3.8 mg

Niacin (B3)48 mg

Folate459 mcg

Choline311 mg

Caffeine0 mg

Water1274 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 24. The excerpt below is the record exactly as published.

ITALIAN SALAD. I cold carrot I cold turnip I cup cold chicken meat 12 mushrooms J cup asparagus tips J cup Brussels sprouts

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