Adeline Salad
From The new practical cookery guide, 1913
Presented as published in 1913. 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
1656Calories
9 gProtein
34 gCarbs
166 gFat
Full nutrition (34 nutrients)
Calories1656 kcal
Protein8.5 g
Carbohydrates34 g
Fiber6 g
Sugars9.1 g
Total Fat166 g
Saturated Fat26 g
Monounsaturated Fat37 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol93 mg
Sodium1435 mg
Potassium1161 mg
Calcium133 mg
Iron1.6 mg
Magnesium66 mg
Phosphorus210 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C27 mg
Vitamin A98 mcg
Vitamin E8.3 mg
Vitamin K426 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate54 mcg
Choline120 mg
Caffeine0 mg
Water513 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 139. The excerpt below is the record exactly as published.
Cooked salsify, tomatoes and cucumbers, and mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.