Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
9
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- vinegar
- salt
- pepper
Directions
1
Take a potato scoop and scoop out what you can from several scraped carrots and peeled turnips. Boil until tender in salted water. Drain and let cool. Mix carefully in any proportion con- venient with odds and ends of cooked green vegetables, peas and beans, asparagus and cauliflower. Season with French dressing or Filippini dressing, or plain vinegar, salt and pepper.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive