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Vegetable Salad

Name: Vegetable Salad
Yield: 8 servings
Ingredients: Chop, dice or slice 4 hard-boiled eggs; 2 onions; 1 bunch of radishes; ½ bunch lettuce; 12 medium-sized potatoes; 2 cucumbers; Garnish with parsley

From The Cook County cook book, 1912

Serves 8

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

244Calories

11 gProtein

45 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories244 kcal

Protein11 g

Carbohydrates45 g

Fiber8.1 g

Sugars2 g

Total Fat3 g

Saturated Fat0.9 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.5 g

Cholesterol93 mg

Sodium603 mg

Potassium1145 mg

Calcium137 mg

Iron14 mg

Magnesium81 mg

Phosphorus195 mg

Zinc1.5 mg

Copper2 mg

Manganese3.1 mg

Vitamin D0.6 mcg

Vitamin C15 mg

Vitamin A37 mcg

Vitamin E0.3 mg

Vitamin K20 mcg

Vitamin B60.6 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate43 mcg

Choline76 mg

Caffeine0 mg

Water314 g

Estimated from matched ingredients across 8 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.