Vegetable Salad
From Household science and arts, 1913
Presented as published in 1913. 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
1100Calories
58 gProtein
210 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1100 kcal
Protein58 g
Carbohydrates210 g
Fiber68 g
Sugars53 g
Total Fat6.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium1135 mg
Potassium5734 mg
Calcium583 mg
Iron14 mg
Magnesium439 mg
Phosphorus1150 mg
Zinc9.3 mg
Copper2.1 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C154 mg
Vitamin A2248 mcg
Vitamin E5.3 mg
Vitamin K118 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.7 mg
Folate1284 mcg
Choline225 mg
Caffeine0 mg
Water1493 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 61. The excerpt below is the record exactly as published.
VEGETABLE SALAD Cold cooked beans, beets, carrots, i)eas, and raw celery
Cook this with the app: pantry check, scaling, and the assistant.