Vegetable Salad
From Some simple Sunday suppers, 1895
A dainty and delicious salad, especially for hot days.
Presented as published in 1895. 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
88Calories
4 gProtein
17 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein3.9 g
Carbohydrates17 g
Fiber2 g
Sugars1.7 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium887 mg
Calcium119 mg
Iron1.1 mg
Magnesium55 mg
Phosphorus121 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K251 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate48 mcg
Choline4.3 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 7. The excerpt below is the record exactly as published.
Vegetable Salad. — Arrange, on the num- ber of plates desired, a few crisp leaves of lettuce. Slice, upon these, two cucumbers, four or five radishes, washed thoroughly, but not peeled (as the red adds to the beauty of the dish), and five new green onions. Cover French dressing (see "Salads," No. 7)
Cook this with the app: pantry check, scaling, and the assistant.