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String Bean Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
177Calories
11 gProtein
33 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein11 g
Carbohydrates33 g
Fiber9.5 g
Sugars0.4 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium25 mg
Potassium671 mg
Calcium70 mg
Iron2.3 mg
Magnesium62 mg
Phosphorus185 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K34 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate182 mcg
Choline37 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 70. The excerpt below is the record exactly as published.
STKING BEAN SALAD. 2% cups cold cooked 1 head lettuce
Cook this with the app: pantry check, scaling, and the assistant.