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Vegetable Salad
From Kentucky receipt book, 1903
Serves 4
Serve with beaten biscuit.
Presented as published in 1903. 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
74Calories
11 gProtein
6 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories74 kcal
Protein11 g
Carbohydrates5.9 g
Fiber2.3 g
Sugars0.3 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium101 mg
Potassium377 mg
Calcium33 mg
Iron0.6 mg
Magnesium37 mg
Phosphorus137 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate27 mcg
Choline10 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 111. The excerpt below is the record exactly as published.
Vegetable Salad. Breast of 1 large chicken, 1 can champignons, 1 can Harricut or French beans, 1 can artichokes, 3 stalks of celery
Cook this with the app: pantry check, scaling, and the assistant.