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Vegetable Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
80Calories
3 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein2.8 g
Carbohydrates17 g
Fiber2.7 g
Sugars3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium73 mg
Potassium554 mg
Calcium42 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A129 mcg
Vitamin E0.1 mg
Vitamin K40 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate46 mcg
Choline8.1 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 70. The excerpt below is the record exactly as published.
VEGETABLE SALAD. 1 cold cooked beet y2 cup cold green string 1 cold cooked carrot beans 1 cold cooked potato 1 head lettuce
Cook this with the app: pantry check, scaling, and the assistant.