Plain Vegetable Salad

Name: Plain Vegetable Salad
Ingredients: equal quantities of young carrots; cauliflower; French beans; peas; asparagus tops; half the quantity of young turnips

From Wholesome cookery, 1887

Presented as published in 1887. 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

229Calories

11 gProtein

42 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories229 kcal

Protein11 g

Carbohydrates42 g

Fiber16 g

Sugars8.6 g

Total Fat2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium312 mg

Potassium2074 mg

Calcium183 mg

Iron2.3 mg

Magnesium104 mg

Phosphorus294 mg

Zinc1.8 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C436 mg

Vitamin A508 mcg

Vitamin E0.6 mg

Vitamin K8.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate661 mcg

Choline5.2 mg

Caffeine0 mg

Water720 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 30. The excerpt below is the record exactly as published.

Plain Vegetable Salad. Boil separately equal quantities of young carrots, cauliflower, French beans, peas, asparagus tops, and potatoes, and half the quantity of young tuimips

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