Winter Salad

Name: Winter Salad
Ingredients: One cup boiled spinach; one-half small onion cut fine; one cup cold boiled potatoes sliced and seasoned; one-half cup blanched and boiled chestnuts cut fine; juice of one lemon

From Physical culture cook book, 1901

Presented as published in 1901. 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

431Calories

16 gProtein

95 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories431 kcal

Protein16 g

Carbohydrates95 g

Fiber16 g

Sugars6.5 g

Total Fat2.7 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium725 mg

Potassium2847 mg

Calcium444 mg

Iron23 mg

Magnesium303 mg

Phosphorus377 mg

Zinc2.8 mg

Copper2.9 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C119 mg

Vitamin A945 mcg

Vitamin E3.9 mg

Vitamin K889 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.7 mg

Folate355 mcg

Choline45 mg

Caffeine0 mg

Water576 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 41. The excerpt below is the record exactly as published.

Winte Salad. — One cup boiled spinach, one-half small onion cut fine, one cup cold boiled potatoes sliced and seasoned, one-half cup blanched and boiled chestnuts cut fine, juice of one lemon

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