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Vegetable Salad

Name: Vegetable Salad
Yield: 3 servings
Ingredients: 1 head lettuce; 1 small stalk celery; 4 large tomatoes; 1 t-spoon salt; 1 cup mayonnaise; 1/2 t-spoon black pepper

From Atlanta women's club cook book, 1921

Serves 3

Presented as published in 1921. 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

567Calories

4 gProtein

14 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories567 kcal

Protein3.7 g

Carbohydrates14 g

Fiber2.1 g

Sugars4.7 g

Total Fat56 g

Saturated Fat8.7 g

Monounsaturated Fat12 g

Polyunsaturated Fat33 g

Omega-33.9 g

Cholesterol31 mg

Sodium1299 mg

Potassium722 mg

Calcium59 mg

Iron0.7 mg

Magnesium34 mg

Phosphorus97 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C22 mg

Vitamin A81 mcg

Vitamin E3.3 mg

Vitamin K175 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)1.4 mg

Folate28 mcg

Choline36 mg

Caffeine0 mg

Water375 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 107. The excerpt below is the record exactly as published.

VEGETABLE SALAD. 1 head lettuce. 1 small stalk celery. 4 large tomatoes. 1 t-spoon salt. 1 cup mayonnaise. 1/2 t-spoon black pepper

Cook this with the app: pantry check, scaling, and the assistant.