vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Vegetable Salad
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
47Calories
0 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein0.2 g
Carbohydrates0.9 g
Fiber0.3 g
Sugars0.2 g
Total Fat4.7 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium42 mg
Potassium12 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline3.6 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 52. The excerpt below is the record exactly as published.
VEGETABLE SALAD. Anonymous. Take cold vegetables left from dinner, such as potatoes, peas, string beans, shell beans, beets, etc., and chill them on the ice ; cover with mayonaise
Cook this with the app: pantry check, scaling, and the assistant.