Italian Salad

Name: Italian Salad
Ingredients: I carrot; i turnip; 2 cold boiled potatoes; i beet cut into strips

From Allied cookery, 1916

Boiled Jerusalem artichokes cut into slices are a good addition.

Presented as published in 1916. 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

384Calories

10 gProtein

86 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories384 kcal

Protein9.5 g

Carbohydrates86 g

Fiber13 g

Sugars18 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium214 mg

Potassium2088 mg

Calcium92 mg

Iron1.7 mg

Magnesium113 mg

Phosphorus234 mg

Zinc1.6 mg

Copper0.8 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C81 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K15 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.9 mg

Folate248 mcg

Choline46 mg

Caffeine0 mg

Water508 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 25. The excerpt below is the record exactly as published.

ITALIAN SALAD Cut I carrot and i turnip into slices, and cook them in boiling soup. When cold, mix them with 2 cold boiled potatoes and i beet cut into strips

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