Vegetable Salad
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
86Calories
3 gProtein
18 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein2.8 g
Carbohydrates18 g
Fiber5.9 g
Sugars8.7 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium219 mg
Potassium692 mg
Calcium54 mg
Iron0.8 mg
Magnesium38 mg
Phosphorus70 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A511 mcg
Vitamin E0.6 mg
Vitamin K8.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate142 mcg
Choline5.3 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 8. The excerpt below is the record exactly as published.
Vegetable Salad Marinate sliced cold cooked carrots, beets, celery, and peas
Cook this with the app: pantry check, scaling, and the assistant.