Stuffed Vegetable Salad
From Favorite tested recipes featuring the Wonder Shredder and Grater, 1931
Presented as published in 1931. 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
408Calories
13 gProtein
85 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories408 kcal
Protein13 g
Carbohydrates85 g
Fiber7.1 g
Sugars9.2 g
Total Fat2.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium239 mg
Potassium2923 mg
Calcium447 mg
Iron1.7 mg
Magnesium174 mg
Phosphorus353 mg
Zinc2.7 mg
Copper0.3 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C610 mg
Vitamin A1119 mcg
Vitamin E1.5 mg
Vitamin K561 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate92 mcg
Choline19 mg
Caffeine0 mg
Water1265 g
As published
This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 8. The excerpt below is the record exactly as published.
STUFFED VEGETABLE SALAD Shred cabbage on medium shredder. Cut tomato in eighths and hollow. Save filling for garnishing. Shred carrots on fine shredder. Shred green pepper on medium shredder.
Cook this with the app: pantry check, scaling, and the assistant.