Americaine I 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
346Calories
14 gProtein
76 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories346 kcal
Protein14 g
Carbohydrates76 g
Fiber17 g
Sugars9.2 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium725 mg
Potassium2581 mg
Calcium352 mg
Iron18 mg
Magnesium162 mg
Phosphorus305 mg
Zinc2.5 mg
Copper2.4 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C298 mg
Vitamin A175 mcg
Vitamin E2 mg
Vitamin K477 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.2 mg
Folate239 mcg
Choline23 mg
Caffeine0 mg
Water846 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.
tomatoes and cucumbers, and mayonnaise. Allemande — Salted cucumbers, potatoes, apples, onions, hard eggs, beetroot, and smoked or salted herrings. Alsacienne. — Consists of large dice of cooked new potatoes, pickles, and coarsely shredded lettuce round, decorated with sliced cooked Frankfort sausages, French salad dressing over. Americaine I. — Sliced potatoes, tomatoes, celery, spring onions, and green peppers, highly seasoned
Cook this with the app: pantry check, scaling, and the assistant.