Vegetable Salad

Name: Vegetable Salad
Ingredients: 1 cup finely ous cabbage; 1 cup cold boi beets; 1 cup cold boiled carrots; 1 cup cold boiled potatoes; 1 cup finely cut celery; ¥ cup pimientos; 1 head lettuce; 1 cup French dressing

From Royal cook book, 1930

Presented as published in 1930. 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

1959Calories

21 gProtein

122 gCarbs

161 gFat

Full nutrition (33 nutrients)

Calories1959 kcal

Protein21 g

Carbohydrates122 g

Fiber26 g

Sugars20 g

Total Fat161 g

Saturated Fat29 g

Monounsaturated Fat46 g

Polyunsaturated Fat76 g

Cholesterol0 mg

Sodium3087 mg

Potassium4152 mg

Calcium497 mg

Iron19 mg

Magnesium233 mg

Phosphorus481 mg

Zinc4 mg

Copper2.8 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C223 mg

Vitamin A1435 mcg

Vitamin E20 mg

Vitamin K151 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.2 mg

Folate404 mcg

Choline19 mg

Caffeine0 mg

Water1643 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 45. The excerpt below is the record exactly as published.

Vegetable Salad 1 cup finely ous cabbage 1 cup cold boi beets 1 cup cold boiled carrots 1 cup cold boiled potatoes 1 cup finely cut celery ¥ cup pimientos 1 head lettuce 1 cup French dressing

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