Vegetable Salad

Name: Vegetable Salad
Ingredients: 1 cauliflower; ½ pint green peas; 1 large beetroot; A little salad dressing; 2 hard-boiled eggs; | pint aspic jelly (page 89); | lb. French beans; 4 potatoes; 1 dozen asparagus

From Choice cookery, 1888

Presented as published in 1888. 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

2070Calories

60 gProtein

430 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories2070 kcal

Protein60 g

Carbohydrates430 g

Fiber57 g

Sugars169 g

Total Fat14 g

Saturated Fat3.6 g

Monounsaturated Fat4 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol372 mg

Sodium421 mg

Potassium5771 mg

Calcium494 mg

Iron15 mg

Magnesium423 mg

Phosphorus1227 mg

Zinc7.9 mg

Copper1.7 mg

Manganese3.4 mg

Vitamin D2 mcg

Vitamin C610 mg

Vitamin A215 mcg

Vitamin E1.7 mg

Vitamin K48 mcg

Vitamin B62.5 mg

Vitamin B120.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)11 mg

Folate1019 mcg

Choline440 mg

Caffeine0 mg

Water1471 g

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 43. The excerpt below is the record exactly as published.

VEGETABLE SALAD. 1 cauliflower £ pint green peas 1 large beetroot A little salad dressing 2 hard-boiled eggs | pint aspic jelly (page 89) | lb. French beans 4 potatoes 1 dozen asparagus

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