vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Red Salad
From The Landmarks club cook book, 1903
Serves 2
Serve chilled.
Presented as published in 1903. 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
441Calories
8 gProtein
57 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein7.9 g
Carbohydrates57 g
Fiber11 g
Sugars12 g
Total Fat21 g
Saturated Fat1.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol0 mg
Sodium232 mg
Potassium1627 mg
Calcium55 mg
Iron2.7 mg
Magnesium93 mg
Phosphorus194 mg
Zinc1.3 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0 mcg
Vitamin E7 mg
Vitamin K5.9 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate235 mcg
Choline27 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 45. The excerpt below is the record exactly as published.
RED SALAD. Three medium-sized potatos, boiled in skins and cooled ; three small beets, deep red, cold. Slice potatos in thick slices and cut in four pieces ; also the beets. One teaspoonful grated green onion. Put in deep bowl in layers. Pour over three tablespoonfuls salad oil; a sprinkle of paprika, salt
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