Asparagus Salad with Mushrooms a la Kermit
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Decorate with a daisy made from yolks and truffle.
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
2058Calories
31 gProtein
35 gCarbs
204 gFat
Full nutrition (33 nutrients)
Calories2058 kcal
Protein31 g
Carbohydrates35 g
Fiber3.7 g
Sugars10 g
Total Fat204 g
Saturated Fat31 g
Monounsaturated Fat49 g
Polyunsaturated Fat112 g
Cholesterol560 mg
Sodium1466 mg
Potassium2062 mg
Calcium196 mg
Iron4 mg
Magnesium89 mg
Phosphorus657 mg
Zinc4.3 mg
Copper1 mg
Manganese0.8 mg
Vitamin D3.8 mcg
Vitamin C21 mg
Vitamin A274 mcg
Vitamin E31 mg
Vitamin K192 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)10 mg
Folate123 mcg
Choline490 mg
Caffeine0 mg
Water1060 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 46. The excerpt below is the record exactly as published.
Asparagus Salad with Mushrooms & la Kermit Salade d’ Asperges aux Champignons a la Kermit A half pound of mushrooms, a bunch of asparagus, three hard- boiled eggs, one tomato, one head of lettuce, two green peppers, and a cup of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.