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Vegetable Salad
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
93Calories
4 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein4.4 g
Carbohydrates19 g
Fiber5.3 g
Sugars2.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium185 mg
Potassium550 mg
Calcium76 mg
Iron4.3 mg
Magnesium41 mg
Phosphorus90 mg
Zinc0.8 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A51 mcg
Vitamin E0.1 mg
Vitamin K9.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate62 mcg
Choline11 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 94. The excerpt below is the record exactly as published.
Vegetable Salad Remove the skins from fresh tomatoes, scoop out centres and chill. Fill at serving time with salad made of equal parts of diced apples, celery and pineapple, mixed with mayonnaise. Vegetable Salad One cup shredded cabbage, one cup celery cut into cubes, one cup green peas, one cup cooked potatoes, cut in cubes, two tablespoons chopped carrot. Salad dressing
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