vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Special Mixed Salad
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
830Calories
3 gProtein
18 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories830 kcal
Protein3.4 g
Carbohydrates18 g
Fiber1.9 g
Sugars11 g
Total Fat84 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat49 g
Omega-35.9 g
Cholesterol46 mg
Sodium913 mg
Potassium652 mg
Calcium83 mg
Iron1.2 mg
Magnesium33 mg
Phosphorus91 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A19 mcg
Vitamin E3.7 mg
Vitamin K208 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate21 mcg
Choline44 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 322. The excerpt below is the record exactly as published.
SPECIAL MIXED SALAD.— 1 cnp each of chopped cucum- ber, tomato, y-2. of apples, y/2 of thinly sliced radishes, 2 tablespoons 470 CHEESE, MACARONI, NUTS, & RICE, ETC. of German pearl pickled onions; mix with 1 cup mayonnaise, and serve in bowl with lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.