Vegetable Salad
From Luncheons, 1902
Good for hot weather.
Presented as published in 1902. 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
88Calories
0 gProtein
0 gCarbs
10 gFat
Full nutrition (26 nutrients)
Calories88 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0 g
Total Fat9.8 g
Saturated Fat1.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat4.7 g
Cholesterol0 mg
Sodium92 mg
Potassium3.4 mg
Calcium0.8 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.4 mg
Zinc0 mg
Vitamin C0.1 mg
Vitamin A3.6 mcg
Vitamin E1.1 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Water3.4 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 44. The excerpt below is the record exactly as published.
Vegetable salad. Mix together equal portions of cold boiled string beans, cut in half-inch lengths, and lima beans. Pile them on a flat dish with a sur- rounding border of lettuce leaves. Pour over them slowly plenty of French dressing
Cook this with the app: pantry check, scaling, and the assistant.