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Summer Salad
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
161Calories
9 gProtein
31 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories161 kcal
Protein9.1 g
Carbohydrates31 g
Fiber6.5 g
Sugars7.1 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium344 mg
Potassium942 mg
Calcium57 mg
Iron2.5 mg
Magnesium71 mg
Phosphorus182 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A66 mcg
Vitamin E0.9 mg
Vitamin K63 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate194 mcg
Choline31 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 373. The excerpt below is the record exactly as published.
Summer Salad. — Take cold boiled string -beans, pease, beets, potatoes, and asparagus - tips. Slice the beets and potatoes. If you have a spare tomato or two, and a small cucum- ber
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