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Appetizing Salad (Salade Appetissante)
From The Swedish, French, American cook book, 1918
Serves 4
Serve for lunch or supper.
Presented as published in 1918. 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
34Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein1.6 g
Carbohydrates5.7 g
Fiber0.4 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0.9 mg
Sodium254 mg
Potassium217 mg
Calcium32 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.6 mcg
Vitamin E0.2 mg
Vitamin K32 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate1.6 mcg
Choline1.7 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 436. The excerpt below is the record exactly as published.
Appetizing Salad ( Salade Appetissante ) Take a head of lettuce that has been left in water until nice and crispy, cut off the root, remove the outer leaves to make the head look nice, then spread the heart from the centre out in a circle in a salad bowl, loosening them from the stem. Garnish with Spanish pepper, with slices of hard-boiled eggs, and a strip of anchovy on each, capers and stuffed olives
Cook this with the app: pantry check, scaling, and the assistant.