Apple Lettuce Salad a la Julienne
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
This salad is served with any kind of meat, fish, or cheese dish.
Presented as published in 1924. 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
5488Calories
7 gProtein
137 gCarbs
562 gFat
Full nutrition (33 nutrients)
Calories5488 kcal
Protein6.9 g
Carbohydrates137 g
Fiber12 g
Sugars93 g
Total Fat562 g
Saturated Fat78 g
Monounsaturated Fat130 g
Polyunsaturated Fat328 g
Cholesterol0 mg
Sodium3596 mg
Potassium1744 mg
Calcium181 mg
Iron2.5 mg
Magnesium81 mg
Phosphorus394 mg
Zinc2.4 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A18 mcg
Vitamin E85 mg
Vitamin K306 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.2 mg
Folate0 mcg
Choline36 mg
Caffeine0 mg
Water1509 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 37. The excerpt below is the record exactly as published.
Apple Lettuce Salad a la Julienne Salade de Laitue aux Pommes a la Julienne One quart of apples, one head of lettuce, three cups of may¬ onnaise dressing, and two pimentos
Cook this with the app: pantry check, scaling, and the assistant.