vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Summer Salad
From Tried favourites cookery book, 1909
Serves 4
Ensure vegetables are fresh and thoroughly drained.
Presented as published in 1909. 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
66Calories
3 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein3 g
Carbohydrates12 g
Fiber0.4 g
Sugars0.5 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium121 mg
Potassium564 mg
Calcium61 mg
Iron0.3 mg
Magnesium30 mg
Phosphorus82 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K108 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate7 mcg
Choline1.6 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 78. The excerpt below is the record exactly as published.
Summer Salad. 2 Lettuces, Mustard, and Cress, young Eadishes, Cucumber
Cook this with the app: pantry check, scaling, and the assistant.