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Vegetarian Salad

Name: Vegetarian Salad
Yield: 4 servings
Ingredients: one large fresh carrot; one turnip; one onion; one large apple; several tomatoes; head fresh, crisp lettuce; handful ground peanuts; two eggs

From The Times cook book, no. 2, 1905

Serves 4

Presented as published in 1905. 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

155Calories

7 gProtein

20 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories155 kcal

Protein7.1 g

Carbohydrates20 g

Fiber3.1 g

Sugars9.6 g

Total Fat5.8 g

Saturated Fat1.2 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol93 mg

Sodium78 mg

Potassium582 mg

Calcium70 mg

Iron1 mg

Magnesium37 mg

Phosphorus140 mg

Zinc1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.5 mcg

Vitamin C18 mg

Vitamin A179 mcg

Vitamin E1.1 mg

Vitamin K36 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate59 mcg

Choline84 mg

Caffeine0 mg

Water305 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 52. The excerpt below is the record exactly as published.

VEGETARIAN SALAD. Florence S. Le Hardy, Cahuenga, Cal.— (1.) Grate one large fresh carrot, one turnip, one onion; slice fine one large apple, several tomatoes sliced; add head fresh, crisp lettuce, handful ground peanuts, roasted or raw; mix all with rich mayonnaise, made of two eggs

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