Salad of Asparagus Tips
From Left-overs made palatable, 1902
A fresh and crunchy salad.
Presented as published in 1902. 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
255Calories
18 gProtein
46 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories255 kcal
Protein18 g
Carbohydrates46 g
Fiber9.5 g
Sugars1.2 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium1242 mg
Potassium1911 mg
Calcium201 mg
Iron9 mg
Magnesium108 mg
Phosphorus352 mg
Zinc3 mg
Copper1.6 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A144 mcg
Vitamin E4.3 mg
Vitamin K411 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate497 mcg
Choline75 mg
Caffeine0 mg
Water999 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 25. The excerpt below is the record exactly as published.
SALAD OF ASPARAGUS TIPS 1 head lettuce 2 cups asparagus tips £ cup cold new potatoes
Cook this with the app: pantry check, scaling, and the assistant.