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To Preserve Color in Boiled Vegetables
From Magnet users cook book, 1920
Serves 1
If soft water is used, salt should be put in the water at first.
Presented as published in 1920. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.6 kcal
Protein0.2 g
Carbohydrates1.1 g
Fiber0.5 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9704 mg
Potassium23 mg
Calcium9.2 mg
Iron0.2 mg
Magnesium2.5 mg
Phosphorus5.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A87 mcg
Vitamin E0 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.7 mcg
Choline2.8 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 78. The excerpt below is the record exactly as published.
TO PRESERVE COLOR IN BOILED VEGETABLES. By adding a very little more salt than is usual to the water in which green vegetables
Cook this with the app: pantry check, scaling, and the assistant.