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Vegetable Salad

Name: Vegetable Salad
Yield: 6 servings
Ingredients: 2 cups green or can peas; 1 cup chopped celery; 2 cups diced potatoes; 1 t-spoon salt; 1 cup diced carrots; 1/2 t-spoon paprika

From Atlanta women's club cook book, 1921

Serves 6

Recipe by Mrs. T. L. Mudd, St. Louis, Mo.

Presented as published in 1921. 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

113Calories

5 gProtein

23 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories113 kcal

Protein5.1 g

Carbohydrates23 g

Fiber6.1 g

Sugars3.8 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium687 mg

Potassium573 mg

Calcium72 mg

Iron5.4 mg

Magnesium46 mg

Phosphorus109 mg

Zinc1.1 mg

Copper0.8 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A229 mcg

Vitamin E0.4 mg

Vitamin K15 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate42 mcg

Choline16 mg

Caffeine0 mg

Water154 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 32. The excerpt below is the record exactly as published.

VEGETABLE SALAD. 2 cups green or can peas. 1 cup chopped celery. 2 cups diced potatoes. 1 t-spoon salt. 1 cup diced carrots. !/> t-spoon paprika

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