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Radish Salad
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. E. D. Kelley, Winnetka, IL.
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
1013Calories
1 gProtein
6 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories1013 kcal
Protein1 g
Carbohydrates6.1 g
Fiber2 g
Sugars4 g
Total Fat109 g
Saturated Fat8.2 g
Monounsaturated Fat82 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol0 mg
Sodium79 mg
Potassium299 mg
Calcium39 mg
Iron0 mg
Magnesium15 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K7.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate95 mcg
Choline0.2 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 329. The excerpt below is the record exactly as published.
RADISH SALAD. — Scrape the radishes, cut into very thin slices, and put into a salad bowl. Peel and slice a fresh cucumber, and put in with radishes. Mix in equal quantities salad oil and vinegar, season with salt, pepper, and a speck of sugar; pour the mixture over the salad. Sprinkle over chopped capers
Cook this with the app: pantry check, scaling, and the assistant.