Artichoke Salad with Grapes a la Dewey
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
For eight persons.
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
2175Calories
25 gProtein
122 gCarbs
188 gFat
Full nutrition (33 nutrients)
Calories2175 kcal
Protein25 g
Carbohydrates122 g
Fiber34 g
Sugars42 g
Total Fat188 g
Saturated Fat26 g
Monounsaturated Fat43 g
Polyunsaturated Fat110 g
Cholesterol0 mg
Sodium1815 mg
Potassium3382 mg
Calcium374 mg
Iron9.2 mg
Magnesium410 mg
Phosphorus741 mg
Zinc4.3 mg
Copper1.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A13 mcg
Vitamin E30 mg
Vitamin K284 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.8 mg
Folate413 mcg
Choline221 mg
Caffeine0 mg
Water1222 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 34. The excerpt below is the record exactly as published.
Artichoke Salad with Grapes a la Dewey Salade d’ Artichauts aux Raisins a la Dewey For Eight Persons Five even-sized artichokes, one half pound of grapes, one cup of thick mayonnaise dressing, one head of crisp lettuce, and mara¬ schino cherries for decorati
Cook this with the app: pantry check, scaling, and the assistant.