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Chiffonade for Soups
From The table, 1889
Serves 4
Presented as published in 1889. 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
19Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein1 g
Carbohydrates3.5 g
Fiber0.4 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium174 mg
Calcium28 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K220 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline1.6 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 108. The excerpt below is the record exactly as published.
Chiffonade for Soups. — Chop well together half a head of lettuce, half a handful of sorrel, a few branches of chervil, and a little parsley
Cook this with the app: pantry check, scaling, and the assistant.