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Vegetable Salad
From The Twin-city housewife, 1920
Serves 12
In winter, drain off liquid, add fresh celery and olives, and serve on lettuce with mayonnaise.
Presented as published in 1920. 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
307Calories
5 gProtein
62 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein4.8 g
Carbohydrates62 g
Fiber4.4 g
Sugars44 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2235 mg
Potassium593 mg
Calcium79 mg
Iron1.5 mg
Magnesium52 mg
Phosphorus136 mg
Zinc1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A8.5 mcg
Vitamin E0.1 mg
Vitamin K45 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate20 mcg
Choline5 mg
Caffeine0 mg
Water404 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 39. The excerpt below is the record exactly as published.
Vegetable Salad Chop two large bunches of celery, six onions, three sweet red pep- pers, shred one small head of cabbage, cut grains full depth from twelve ears of corn. Mix all together. To two quarts of vinegar add two cups sugar one tablespoon each of mustard and turmeric and three tablespoons of salt
Cook this with the app: pantry check, scaling, and the assistant.