Americaine II Salad

Name: Americaine II Salad
Ingredients: Dice of potatoes; beetroot; tongue; anchovies; mustard and cress

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

1210Calories

114 gProtein

43 gCarbs

64 gFat

Full nutrition (33 nutrients)

Calories1210 kcal

Protein114 g

Carbohydrates43 g

Fiber9.9 g

Sugars23 g

Total Fat64 g

Saturated Fat22 g

Monounsaturated Fat27 g

Polyunsaturated Fat8.8 g

Cholesterol407 mg

Sodium9134 mg

Potassium4378 mg

Calcium805 mg

Iron22 mg

Magnesium347 mg

Phosphorus1184 mg

Zinc14 mg

Copper2 mg

Manganese2.3 mg

Vitamin D4 mcg

Vitamin C197 mg

Vitamin A929 mcg

Vitamin E9.7 mg

Vitamin K1439 mcg

Vitamin B61.9 mg

Vitamin B1211 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)60 mg

Folate487 mcg

Choline252 mg

Caffeine0 mg

Water703 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.

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. Americaine II. — Dice of potatoes, beetroot, tongue, and anchovies, mustard and cress

Cook this with the app: pantry check, scaling, and the assistant.