vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bresilienne Salad
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.4 kcal
Protein0.3 g
Carbohydrates1.2 g
Fiber0.2 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.8 mg
Potassium41 mg
Calcium4.7 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus7.5 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline1.7 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 155. The excerpt below is the record exactly as published.
Bresilienne salad Coffee French pastry Demi tasse DINNER Consomme Palestine Radishes. Lyon sausages Fillet of flounder, St. Avertin Roast tenderloin of beef, Berthieu Escarole salad Cottage pudding Coffee Consomme Palestine. Add to hot well-seasoned consomme equal parts of peas, flageolet beans, and carrots and turnips cut in small round balls ; and all boiled in salted water. Bresilienne salad. One-third boiled fresh Lima beans, one-third sliced green peppers, and one-third celery cut Julienne style. Place in a salad bowl, separately. In the center put some French dressing. Sprinkle with chopped parsley and chervil
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.