Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
256
Calories
7g
Protein
0g
Fat
59g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Beet | 1/2 cup (85g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 large spoonful parsley 9 potatoes cut fine 1/2 of a small turnip v2 a carr
- 9 potatoes cut fine 1/2 of a small turnip v2 a carrot 1 small beet cut pot
- 1 small beet cut potatoes in small slices
- salt
Directions
1
1 large spoonful parsley 9 potatoes
2
cut fine 1/2 of a small turnip
3
V2 a carrot 1 small beet
4
Cut potatoes in small slices, the beet, turnip and carrot very fine. Mix all well and add a sprinkling of salt. Pour over a salad dressing and put in the ice chest until very cold. Mrs. W. D. Welch.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive