vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Red, White and Green Salad
From The Henderson cook book, 1914
Serves 4
Recipe by Mrs. C. V. Singleton.
Presented as published in 1914. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.1 kcal
Protein0.3 g
Carbohydrates1.7 g
Fiber0.4 g
Sugars0.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium105 mg
Calcium8 mg
Iron0.1 mg
Magnesium4.8 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.4 mcg
Choline2.1 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 26. The excerpt below is the record exactly as published.
RED, WHITE AND GREEN SALAD. Equal portions of celery, tomatoes and green peppers (cut in rings). Add grated cheese, if desired, and serve on let- tuce with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.