vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Winter Salad
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
30Calories
2 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein2.3 g
Carbohydrates1.9 g
Fiber0.8 g
Sugars0.8 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium107 mg
Potassium139 mg
Calcium28 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C6.1 mg
Vitamin A60 mcg
Vitamin E0.3 mg
Vitamin K53 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline39 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 78. The excerpt below is the record exactly as published.
Winter Salad. Endive, Mustard, and Cress, -boiled Beetroot, Celery, Eggs
Cook this with the app: pantry check, scaling, and the assistant.