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Onion and Pepper Salad

Name: Onion and Pepper Salad
Yield: 4 servings
Ingredients: 6 green peppers; 1 large Bermuda onion; salt; pepper; 1/2 pint olive oil; juice of a lemon; one inch of preserved ginger

From With a saucepan over the sea, 1902

Serves 4

Presented as published in 1902. 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

1 gProtein

8 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories35 kcal

Protein1 g

Carbohydrates8.2 g

Fiber1.9 g

Sugars1 g

Total Fat0.4 g

Saturated Fat8.6 g

Monounsaturated Fat38 g

Polyunsaturated Fat5 g

Omega-30.4 g

Cholesterol0 mg

Sodium2.3 mg

Potassium159 mg

Calcium16 mg

Iron1.4 mg

Magnesium18 mg

Phosphorus19 mg

Zinc0.3 mg

Copper0.1 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A0.4 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate9.3 mcg

Choline4.1 mg

Caffeine0 mg

Water47 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 52. The excerpt below is the record exactly as published.

ONION AND PEPPER SALAD. {This recipe was obtained from the chef of an exclusive Paris restaurant and is unknown to most people.) Chop 6 green peppers, free from . seeds, and I large Bermuda onion very, very fine. Add salt, pepper, French mustard, ^ pint olive oil and juice of a lemon, mixed with one inch of preserved ginger

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