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Radish Salad
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
364Calories
2 gProtein
33 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein2 g
Carbohydrates33 g
Fiber1.1 g
Sugars26 g
Total Fat26 g
Saturated Fat1.9 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol0 mg
Sodium604 mg
Potassium401 mg
Calcium50 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A1.8 mcg
Vitamin E8.7 mg
Vitamin K56 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline1.7 mg
Caffeine0 mg
Water260 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 336. The excerpt below is the record exactly as published.
RADISH SALAD. Scrape the radishes, cut them into very thin slices, and put into a salad bowl. Peel and slice a fresh cucumber, and put it in with the rad- ishes. Mix in equal quantities salad oil and vinegar, season with salt and pepper and a speck of sugar and pour the mixture over the salad. Sprinkle over chopped capers
Cook this with the app: pantry check, scaling, and the assistant.