Salad No. 2

Name: Salad No. 2
Ingredients: one cup of Protose; one half as much minced celery; one hard-boiled egg; three small radishes; the juice of two lemons; sprinkle with salt to taste

From Healthful cookery, 1904

Presented as published in 1904. 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

140Calories

9 gProtein

21 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories140 kcal

Protein8.8 g

Carbohydrates21 g

Fiber5.6 g

Sugars5.2 g

Total Fat5.5 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium135 mg

Potassium508 mg

Calcium108 mg

Iron2.1 mg

Magnesium29 mg

Phosphorus144 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C106 mg

Vitamin A82 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate46 mcg

Choline157 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 57. The excerpt below is the record exactly as published.

Salad, No. 2. — Cut one cup of Protose into small cubes; add to this one half as much minced celery, one hard-boiled egg, and three small radishes cut in various shapes ; pour over these in- gredients the juice of two lemons, and sprinkle with salt to taste

Cook this with the app: pantry check, scaling, and the assistant.