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Vegetable Salad
From Mary Jane's cook book, 1916
Serves 2
Other vegetables may be used such as cauliflower, peas, beets, celery, and asparagus.
Presented as published in 1916. 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
531Calories
5 gProtein
40 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories531 kcal
Protein5.4 g
Carbohydrates40 g
Fiber7.4 g
Sugars12 g
Total Fat40 g
Saturated Fat7.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium423 mg
Potassium1203 mg
Calcium107 mg
Iron1.7 mg
Magnesium69 mg
Phosphorus141 mg
Zinc1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A549 mcg
Vitamin E4.9 mg
Vitamin K59 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate54 mcg
Choline12 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 110. The excerpt below is the record exactly as published.
VEGETABLE SALAD. Carrots, 1 cup. Sweet potatoes, y2 cup. Potatoes, y2 cup. Turnips, 1/2 cup. String beans, 1 cup. French dressing, i/2 cup
Cook this with the app: pantry check, scaling, and the assistant.