vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Old-fashioned Winter Salad
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
35Calories
0 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein0.4 g
Carbohydrates3.4 g
Fiber0.5 g
Sugars1.2 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0.9 mg
Sodium117 mg
Potassium104 mg
Calcium14 mg
Iron0.1 mg
Magnesium5.6 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A1.4 mcg
Vitamin E0.2 mg
Vitamin K6.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate14 mcg
Choline1 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 262. The excerpt below is the record exactly as published.
Old-fashioned Winter Salad.— Arrange thin slices of cooked Beetroot round a soup plate. Fill the centre with pulled, uncooked Celery mixed with mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.