Vegetable Salad

Name: Vegetable Salad
Ingredients: 3 medium sized cucumbers peeled and sliced thin; 4 ripe tomatoes cut in small pieces; 1 medium sized onion; Add salt and pepper to suit taste; Toss up with any good salad dressing; Garnish with lettuce or onion rings

From The Carbon County cook book, 1926

Presented as published in 1926. 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

629Calories

14 gProtein

96 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories629 kcal

Protein14 g

Carbohydrates96 g

Fiber11 g

Sugars19 g

Total Fat23 g

Saturated Fat7 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat4.5 g

Cholesterol0 mg

Sodium408 mg

Potassium2662 mg

Calcium249 mg

Iron3 mg

Magnesium149 mg

Phosphorus371 mg

Zinc2.8 mg

Copper0.8 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C84 mg

Vitamin A202 mcg

Vitamin E2.6 mg

Vitamin K183 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.1 mg

Folate173 mcg

Choline41 mg

Caffeine0 mg

Water1239 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 48. The excerpt below is the record exactly as published.

Vegetable Salad. 3 medium sized cucumbers peeled and sliced thin, 4 ripe tomatoes cut in small pieces, 1 medium sized onion. Add salt and pepper to suit taste. Toss up with any good salad dressing. Garnish with lettuce or onion rings

Cook this with the app: pantry check, scaling, and the assistant.