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Mixed Salad
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
34Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein1.5 g
Carbohydrates7.2 g
Fiber1.7 g
Sugars1.7 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.3 mg
Potassium323 mg
Calcium41 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A32 mcg
Vitamin E0.4 mg
Vitamin K92 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate37 mcg
Choline4.2 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 78. The excerpt below is the record exactly as published.
MIXED SALAD. Eemove the seeds and pulp from tomatoes and set the bulls in shaved ice; then stuff them with cucumbers, sliced spring onions and minced bell peppers
Cook this with the app: pantry check, scaling, and the assistant.