Alsacienne 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
1651Calories
9 gProtein
58 gCarbs
159 gFat
Full nutrition (31 nutrients)
Calories1651 kcal
Protein9.3 g
Carbohydrates58 g
Fiber9.4 g
Sugars2.6 g
Total Fat159 g
Saturated Fat28 g
Monounsaturated Fat46 g
Polyunsaturated Fat76 g
Cholesterol0 mg
Sodium3697 mg
Potassium1506 mg
Calcium255 mg
Iron15 mg
Magnesium96 mg
Phosphorus203 mg
Zinc1.6 mg
Copper2.1 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A66 mcg
Vitamin E18 mg
Vitamin K80 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate39 mcg
Water634 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 140. The excerpt below is the record exactly as published.
cooked new potatoes, pickles, and coarsely shredded lettuce round, decorated with sliced cooked Frankfort sausages, French salad dressing
Cook this with the app: pantry check, scaling, and the assistant.