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Raw Carrot Salad

Name: Raw Carrot Salad
Yield: 6 servings
Ingredients: 2 cups carrots, peeled and run through large disc of meat grinder; 1 cup green peas or 1 cup lima beans cooked; 1 chopped green pepper; 1 cup diced celery; 1 finely minced onion; 1 cup green beans cooked; 2 teaspoons salt; 1 tbls. sugar; l^ cup vinegar

From Atlanta women's club cook book, 1921

Serves 6

Presented as published in 1921. 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

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories67 kcal

Protein1.9 g

Carbohydrates14 g

Fiber3.4 g

Sugars6.5 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium845 mg

Potassium421 mg

Calcium63 mg

Iron0.6 mg

Magnesium27 mg

Phosphorus53 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C7.8 mg

Vitamin A361 mcg

Vitamin E0.3 mg

Vitamin K31 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate19 mcg

Choline8.3 mg

Caffeine0 mg

Water171 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 35. The excerpt below is the record exactly as published.

RAW CARROT SALAD. 2 cups carrots, peeled and run 1 cup green peas or through large disc of 1 cup lima beans cooked, meat grinder. 1 chopped green pepper. 1 cup diced celery. 1 finely minced onion. 1 cup green beans cooked. Mix all together with fork, adding 2 teaspoons salt, 1 tbls. sugar, l^ cup vinegar

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