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Vegetable Salad
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
564Calories
6 gProtein
135 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories564 kcal
Protein6.4 g
Carbohydrates135 g
Fiber7.7 g
Sugars81 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium524 mg
Potassium773 mg
Calcium116 mg
Iron9.2 mg
Magnesium61 mg
Phosphorus135 mg
Zinc0.9 mg
Copper1.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A42 mcg
Vitamin E0.5 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate52 mcg
Choline30 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 73. The excerpt below is the record exactly as published.
Vegetable Salad Mix one cup cold cooked potatoes, one cup tomato jelly cut in cubes, and one cup cold cooked peas
Cook this with the app: pantry check, scaling, and the assistant.