Tabbouleh (Cracked Wheat Salad)

Name: Tabbouleh (Cracked Wheat Salad)
Ingredients: 1 cup fine cracked wheat; 1% teaspoon salt; 1 pound tomatoes chopped (full); * bunch chopped green onions; 2 bunches parsley; % cup olive oil; 2 dashes cinnamon; *% teaspoon ground black pepper; fresh mint

From Shallowford cookery, 1951

Presented as published in 1951. 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

550Calories

17 gProtein

125 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories550 kcal

Protein17 g

Carbohydrates125 g

Fiber23 g

Sugars22 g

Total Fat3.5 g

Saturated Fat17 g

Monounsaturated Fat76 g

Polyunsaturated Fat12 g

Omega-30.7 g

Cholesterol0 mg

Sodium3692 mg

Potassium1670 mg

Calcium105 mg

Iron6.4 mg

Magnesium212 mg

Phosphorus541 mg

Zinc4.7 mg

Copper0.9 mg

Manganese5.1 mg

Vitamin D0 mcg

Vitamin C62 mg

Vitamin A191 mcg

Vitamin E3.2 mg

Vitamin K40 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.8 mg

Folate105 mcg

Choline72 mg

Caffeine0 mg

Water459 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 2. The excerpt below is the record exactly as published.

Tabbouleh (Cracked Wheat Salad) 1 cup fine cracked 1% teaspoon salt wheat 2 fresh lemons 1 pound tomatoes chopped (full) * bunch chopped green 2 dashes cinnamon onions *% teaspoon ground 2 bunches parsley black pepper % cup olive oil fresh mint

Cook this with the app: pantry check, scaling, and the assistant.