vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Asparagus Salad (Salade d’Asperges) a la Mayonnaise
From The Swedish, French, American cook book, 1918
Serves 4
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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.3 kcal
Protein0.4 g
Carbohydrates1.5 g
Fiber0.5 g
Sugars0.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.7 mg
Potassium90 mg
Calcium4.4 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline2.1 mg
Caffeine0 mg
Water35 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 440. The excerpt below is the record exactly as published.
sparagus Salad ( Salade d’Asperges ) a la Mayonnaise Cook the asparagus nice and green and season well with salt. When done, drain off the water carefully, put the asparagus (that has been cut about five inches long) in the icebox to get cold, then arrange on a platter on top of thin slices of tomatoes; garnish with lettuce leaves. Serve with the mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.