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Plantation Salad

Name: Plantation Salad
Yield: 4 servings
Ingredients: 1 large cucumber; 1 green onion; 1 bunch of red raddishes; 1 head of lettuce; 1 teaspoon of salt; J4 teaspoon of pepper; 1 well-beaten egg; a tablespoon of bacon; ^ cup of cider vinegar; ^ cup of water

From The Cook County cook book, 1912

Serves 4

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

67Calories

2 gProtein

10 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories67 kcal

Protein2.4 g

Carbohydrates10 g

Fiber0.7 g

Sugars1.8 g

Total Fat1.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol2.4 mg

Sodium641 mg

Potassium376 mg

Calcium42 mg

Iron0.2 mg

Magnesium20 mg

Phosphorus60 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C3.4 mg

Vitamin A0.4 mcg

Vitamin E0 mg

Vitamin K43 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate9.5 mcg

Choline4.1 mg

Caffeine0 mg

Water273 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 327. The excerpt below is the record exactly as published.

PLANTATION SALAD.— Peel and cut very fine 1 large cu- cumber, 1 green onion, 1 bunch of red raddishes, and shred 1 head of lettuce; mix all together with 1 teaspoon of salt and J4 teaspoon of pepper and 1 well-beaten ^ZZ- Brown a tablespoon of bacon, cut into dice, in a pan over the fire, add J4 cup of cider vinegar with Yz COOK COUNTY COOK BOOK 477 cup of water

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