Beet Lettuce Salad a la Naemia
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
This salad can be 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
363Calories
18 gProtein
20 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories363 kcal
Protein18 g
Carbohydrates20 g
Fiber0 g
Sugars0.1 g
Total Fat24 g
Saturated Fat3.3 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium274 mg
Potassium841 mg
Calcium96 mg
Iron0.4 mg
Magnesium42 mg
Phosphorus129 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.5 mg
Vitamin K130 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate4.9 mcg
Choline6.5 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 48. The excerpt below is the record exactly as published.
Beet Lettuce Salad a la Naemia Salade de Betteraves au Laitue a la Naemia Wash a head of lettuce and leave it in the ice-water until it becomes very crisp; chop cooked pickled beets very fine and put it in a saucepan with two tablespoons of Cox’s gelatine and two tablespoons of mayonnaise dressing. Stir until it commences to stiffen, then roll in small balls and put a stem of parsley in each. Arrange lettuce in a salad bowl. Place the little beets all in the lettuce and pour some French dressing
Cook this with the app: pantry check, scaling, and the assistant.