Raw Rhubarb Salad
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Suggested for lunch on the sixth day of Easter week.
Presented as published in 1909. 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
47Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein2 g
Carbohydrates10 g
Fiber4 g
Sugars2.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9 mg
Potassium647 mg
Calcium193 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 92. The excerpt below is the record exactly as published.
Raw Rhubarb Salad
Cook this with the app: pantry check, scaling, and the assistant.