Chicory Tomato Salad a la Hilmar
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
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
158Calories
11 gProtein
33 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories158 kcal
Protein11 g
Carbohydrates33 g
Fiber23 g
Sugars9.8 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium237 mg
Potassium2669 mg
Calcium524 mg
Iron5.1 mg
Magnesium176 mg
Phosphorus293 mg
Zinc2.5 mg
Copper1.6 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A1531 mcg
Vitamin E13 mg
Vitamin K1509 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate586 mcg
Choline80 mg
Caffeine0 mg
Water687 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 49. The excerpt below is the record exactly as published.
Chicory Tomato Salad a la Hilmar Salade de Chicoree aux Tomates a la Hilmar Wash and clean the chicory well; leave it in ice-water until ready to prepare the salad, then put it on a clean linen cloth and press all the water out. Arrange it in a salad bowl and sprinkle some French dressing over it; dip the tomatoes in hot water, remove the skin, and cut them in squares lengthwise, then dip them in finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.