vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Parsnip Salad
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
249Calories
2 gProtein
19 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein2.2 g
Carbohydrates19 g
Fiber4.3 g
Sugars6 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat11 g
Omega-31.3 g
Cholesterol11 mg
Sodium408 mg
Potassium524 mg
Calcium59 mg
Iron1 mg
Magnesium39 mg
Phosphorus93 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C30 mg
Vitamin A91 mcg
Vitamin E2 mg
Vitamin K177 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate79 mcg
Choline40 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 326. The excerpt below is the record exactly as published.
PARSNIP SALAD. — Slice cold boiled parsnips and serve on lettuce with mayonnaise or French dressing. Garnish with rad- ishes or cre
Cook this with the app: pantry check, scaling, and the assistant.