vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chiffonnade Salad
From The Hotel St. Francis cook book, 1919
Serves 6
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
75Calories
3 gProtein
7 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein2.7 g
Carbohydrates7.3 g
Fiber1.1 g
Sugars1.2 g
Total Fat4 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol31 mg
Sodium87 mg
Potassium351 mg
Calcium43 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C8.6 mg
Vitamin A56 mcg
Vitamin E0.6 mg
Vitamin K125 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate42 mcg
Choline26 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 264. The excerpt below is the record exactly as published.
Chiffonnade salad. Equal parts of romaine, lettuce, chicory, escarole, sliced cucumbers and quartered tomatoes. Put in salad bowl, pour French dressing over all, and garnish with chopped beets, eggs and parsley
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