Mixed Boiled Vegetable Salad
From Common-sense papers on cookery, 1880
This salad is versatile and can be dressed in various ways.
Presented as published in 1880. 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
283Calories
14 gProtein
54 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories283 kcal
Protein14 g
Carbohydrates54 g
Fiber17 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium495 mg
Potassium2255 mg
Calcium190 mg
Iron11 mg
Magnesium130 mg
Phosphorus319 mg
Zinc2.1 mg
Copper1.5 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C410 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate597 mcg
Water673 g
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 54. The excerpt below is the record exactly as published.
cauliflower, French beans, peas, summer cabbage, and new potatoes ; a little chopped parsley and young onions
Cook this with the app: pantry check, scaling, and the assistant.