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Spring Salad
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
61Calories
3 gProtein
13 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein3 g
Carbohydrates13 g
Fiber3.9 g
Sugars5.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium35 mg
Potassium651 mg
Calcium81 mg
Iron1.4 mg
Magnesium37 mg
Phosphorus75 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A89 mcg
Vitamin E1.1 mg
Vitamin K177 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate87 mcg
Choline13 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 111. The excerpt below is the record exactly as published.
SPRING SALAD. Tomatoes, 4. Spring onions, 2. Green pepper, 1. Radishes, 5. Cucumber, 1
Cook this with the app: pantry check, scaling, and the assistant.