Spring Salad
From Prestcold cold cookery, 1930
Presented as published in 1930. 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
576Calories
33 gProtein
132 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories576 kcal
Protein33 g
Carbohydrates132 g
Fiber47 g
Sugars42 g
Total Fat3.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium288 mg
Potassium4968 mg
Calcium1296 mg
Iron27 mg
Magnesium360 mg
Phosphorus666 mg
Zinc7 mg
Copper1.5 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C338 mg
Vitamin A900 mcg
Vitamin E9.9 mg
Vitamin K3726 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)9.5 mg
Folate1152 mcg
Choline103 mg
Caffeine0 mg
Water1616 g
As published
This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 9. The excerpt below is the record exactly as published.
SPRING SALAD 12 Spring onions 12 young radishes 2 crisp lettuces
Cook this with the app: pantry check, scaling, and the assistant.