Mixed Vegetable Salad

Name: Mixed Vegetable Salad
Ingredients: 1 cup cooked potatoes; 1 cup cooked peas; 1 cup cooked carrots; 1 cup cooked beets; 4 cup oil; 2 tablespoons vinegar; 4 teaspoon salt; # teaspoon cayenne

From Foods that will win the war, 1918

Presented as published in 1918. 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

402Calories

17 gProtein

85 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories402 kcal

Protein17 g

Carbohydrates85 g

Fiber21 g

Sugars30 g

Total Fat1.5 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium10543 mg

Potassium2374 mg

Calcium260 mg

Iron19 mg

Magnesium179 mg

Phosphorus346 mg

Zinc2.7 mg

Copper2.3 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C103 mg

Vitamin A1434 mcg

Vitamin E2.7 mg

Vitamin K63 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.4 mg

Folate272 mcg

Choline56 mg

Caffeine0 mg

Water681 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 40. The excerpt below is the record exactly as published.

MIXED VEGETABLE SALAD 1 cup cooked potatoes 1 cup cooked peas 1 cup cooked carrots 1 cup cooked beets Make a French dressing of 4 cup oil 2 tablespoons vinegar 4 teaspoon salt # teaspoon cayenne

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