Salad of Cold Vegetables

Name: Salad of Cold Vegetables
Ingredients: any cold vegetables; one or two hard boiled eggs; oil; vinegar; season with salt and pepper

From The art of living in Australia, 1893

Presented as published in 1893. 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

78Calories

6 gProtein

1 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories78 kcal

Protein6.3 g

Carbohydrates0.6 g

Fiber0 g

Sugars0.6 g

Total Fat5.3 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.7 g

Cholesterol187 mg

Sodium62 mg

Potassium63 mg

Calcium25 mg

Iron0.6 mg

Magnesium5 mg

Phosphorus86 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A75 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0 mg

Folate22 mcg

Choline147 mg

Caffeine0 mg

Water37 g

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 221. The excerpt below is the record exactly as published.

SALAD OF COLD VEGETABLES. Take any cold vegetables that there may be in the larder — such as potatoes, cauliflowers, peas, beans, haricots, &c. Slice up the potatoes, branch the cauUflower, and mix in the peas and beans ; put all into a salad bowl. Take oil and vinegar in the proportion of one of oil to two of vinegar, blend them together and season with salt and l)epper. Pour this over the vegetables, slice up one or two hard boiled eggs

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