Soy Bean Salad

Name: Soy Bean Salad
Ingredients: To one cup cooked soy beans,; add one small onion, chopped,; two small sour pickles,; paprika,; and one-fourth cup chopped celery or cabbage.

From Use and preparation of food, 1919

Presented as published in 1919. 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

316Calories

18 gProtein

61 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories316 kcal

Protein18 g

Carbohydrates61 g

Fiber19 g

Sugars6.9 g

Total Fat1.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium18 mg

Potassium1097 mg

Calcium139 mg

Iron4.2 mg

Magnesium108 mg

Phosphorus306 mg

Zinc2 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A3.4 mcg

Vitamin E1.6 mg

Vitamin K6.5 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.9 mg

Folate352 mcg

Choline69 mg

Caffeine0 mg

Water292 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 30. The excerpt below is the record exactly as published.

SOY BEAN SALAD. To one cup cooked soy beans, add one small onion, chopped, two small sour pickles, paprika, and one-fourth cup chopped celery or cabbage.

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