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Winter Salad
From The Cook County cook book, 1912
Serves 20
Presented as published in 1912. 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
306Calories
3 gProtein
66 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein2.6 g
Carbohydrates66 g
Fiber2 g
Sugars58 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium156 mg
Potassium303 mg
Calcium42 mg
Iron1.4 mg
Magnesium23 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A23 mcg
Vitamin E0.3 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate47 mcg
Choline6.5 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 339. The excerpt below is the record exactly as published.
WINTER SALAD. — 2 qts. green cucumbers, 2 qts, green to- matoes, large cauliflower, a pinch of red pepper. Let stand over night in salt in separate dishes. Drain in the morning and scald in vinegar and water; add 6 bunches of celery, 1 gal. vinegar, % lb. mustard, 3 teaspoons tumeric, 5j^ cups sugar, 1 heaping cup flour
Cook this with the app: pantry check, scaling, and the assistant.