vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chilian Salad
From The Hotel St. Francis cook book, 1919
Serves 4
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
38Calories
0 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein0.3 g
Carbohydrates7.2 g
Fiber0.7 g
Sugars5 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0.4 mg
Sodium52 mg
Potassium81 mg
Calcium8.9 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus9.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A9.9 mcg
Vitamin E0.2 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline2.4 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 177. The excerpt below is the record exactly as published.
Chilian salad Lemon cake Demi tasse DINNER Consomme Oriental Ripe California olives Fillet of halibut, Cubaine Roast chicken Asparagus, Hollandaise New peas in butter Duchess potatoes Chiffonnade salad Fancy ice cream Assorted cakes Coffee Cold fonds d'artichauts, Du Barry. Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauli- flower, and cover with a well-seasoned thick mayonnaise sauce. Place each artichoke on a leaf of lettuce, and serve. Chilian salad. Place in a salad bowl equal parts of apple
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