Chiffonade Salad
From What to Have for Dinner, 1905
Presented as published in 1905. 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
196Calories
9 gProtein
40 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein8.8 g
Carbohydrates40 g
Fiber4.3 g
Sugars9.5 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium289 mg
Potassium2577 mg
Calcium248 mg
Iron2.3 mg
Magnesium117 mg
Phosphorus238 mg
Zinc2 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A151 mcg
Vitamin E1.9 mg
Vitamin K445 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4 mg
Folate54 mcg
Choline24 mg
Caffeine0 mg
Water964 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 33. The excerpt below is the record exactly as published.
CHIFFONADE SALAD. 2 green peppers 4 bunch celery 3 tomatoes 1 grape fruit 1 head romaine
Cook this with the app: pantry check, scaling, and the assistant.