vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Vegetable Salad
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
326Calories
14 gProtein
60 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories326 kcal
Protein14 g
Carbohydrates60 g
Fiber11 g
Sugars2.6 g
Total Fat4 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Cholesterol124 mg
Sodium805 mg
Potassium1527 mg
Calcium182 mg
Iron19 mg
Magnesium109 mg
Phosphorus260 mg
Zinc2 mg
Copper2.7 mg
Manganese4.2 mg
Vitamin D0.7 mcg
Vitamin C20 mg
Vitamin A50 mcg
Vitamin E0.4 mg
Vitamin K27 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate57 mcg
Choline101 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 337. The excerpt below is the record exactly as published.
VEGETABLE SALAD.— Chop, dice or slice 4 hard-boiled eggs, 2 onions, 1 bunch of radishes, }i 'bunch lettuce, 12 medium- sized potatoes, 2 cucumbers. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.