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Nut Cero Salad
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
60Calories
4 gProtein
6 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein3.9 g
Carbohydrates6.2 g
Fiber1.4 g
Sugars1.5 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol93 mg
Sodium69 mg
Potassium200 mg
Calcium43 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C27 mg
Vitamin A38 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline76 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 39. The excerpt below is the record exactly as published.
NUT CERO SALAD Nut cero, ^^ pound. Celery, minced, 2-3 cup. Eggs, hard-boiled, 2. Lemons, 2. Radishes. Salt.
Cook this with the app: pantry check, scaling, and the assistant.