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Summer Salad
From The century cook book, 1894
Serves 4
It should be garnished with hard boiled eggs cut in slices, beet root alternately, or sliced cucumbers, nasturtiums, and many other things that taste will always suggest.
Presented as published in 1894. 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
91Calories
4 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein4.1 g
Carbohydrates18 g
Fiber1.1 g
Sugars1.7 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium99 mg
Potassium847 mg
Calcium90 mg
Iron0.5 mg
Magnesium39 mg
Phosphorus108 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A43 mcg
Vitamin E0.1 mg
Vitamin K161 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate26 mcg
Choline6.5 mg
Caffeine0 mg
Water500 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 53. The excerpt below is the record exactly as published.
Summer Salad. Needed: Three lettuces, 2 handfuls of mustard and cress, 10 young radishes, a few slices of cucumber
Cook this with the app: pantry check, scaling, and the assistant.