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
329Calories
10 gProtein
68 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories329 kcal
Protein10 g
Carbohydrates68 g
Fiber3.1 g
Sugars6 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium192 mg
Potassium2339 mg
Calcium408 mg
Iron1.1 mg
Magnesium146 mg
Phosphorus292 mg
Zinc2.2 mg
Copper0.1 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C383 mg
Vitamin A551 mcg
Vitamin E1 mg
Vitamin K552 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate29 mcg
Choline13 mg
Caffeine0 mg
Water993 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.