Mixed Salad
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
1178Calories
68 gProtein
216 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories1178 kcal
Protein68 g
Carbohydrates216 g
Fiber90 g
Sugars35 g
Total Fat8.9 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat2.9 g
Cholesterol0 mg
Sodium18185 mg
Potassium5606 mg
Calcium410 mg
Iron17 mg
Magnesium448 mg
Phosphorus1291 mg
Zinc10 mg
Copper3 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C465 mg
Vitamin A1575 mcg
Vitamin E3.1 mg
Vitamin K685 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate1820 mcg
Choline212 mg
Caffeine0 mg
Water2801 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 64. The excerpt below is the record exactly as published.
MixBD Salad.) 1 lb. shelled peas. I lb. asparagus. 3 lbs. sliced pickled cucumber. I small cauliflower. 4 oz. French beans. 6 oz. small carrots. Mayonnaise Dressing* No. I
Cook this with the app: pantry check, scaling, and the assistant.