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Pepper Salad

Name: Pepper Salad
Yield: 1 servings
Ingredients: Sliced boiled potatoes; Shredded red cabbage; Shredded green peppers; Cold corned beef; Hard-boiled eggs; Mayonnaise; Lettuce leaves

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

705Calories

47 gProtein

29 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories705 kcal

Protein47 g

Carbohydrates29 g

Fiber5.1 g

Sugars0.6 g

Total Fat43 g

Saturated Fat14 g

Monounsaturated Fat20 g

Polyunsaturated Fat2.1 g

Cholesterol383 mg

Sodium2385 mg

Potassium1028 mg

Calcium114 mg

Iron13 mg

Magnesium77 mg

Phosphorus425 mg

Zinc10 mg

Copper1.6 mg

Manganese2.1 mg

Vitamin D1.3 mcg

Vitamin C31 mg

Vitamin A75 mcg

Vitamin E0.8 mg

Vitamin K8 mcg

Vitamin B60.9 mg

Vitamin B123.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8 mg

Folate52 mcg

Choline285 mg

Caffeine0 mg

Water301 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 59. The excerpt below is the record exactly as published.

PEPPER SALAD CUBAN Sliced boiled potatoes, Shredded red cabbage, Shredded green peppers, Cold corned beef, Hard-boiled eggs. Mayonnaise, Lettuce leaves

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