pescatariangluten-freedairy-freenut-free
Dumas Salad
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. W. H. Willis, Glencoe, 111.
Presented as published in 1912. 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
657Calories
25 gProtein
67 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein25 g
Carbohydrates67 g
Fiber17 g
Sugars15 g
Total Fat34 g
Saturated Fat3.7 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat8.9 g
Omega-30 g
Cholesterol3.4 mg
Sodium10510 mg
Potassium1952 mg
Calcium260 mg
Iron6.3 mg
Magnesium136 mg
Phosphorus240 mg
Zinc1.8 mg
Copper0.8 mg
Manganese3.9 mg
Vitamin D0.1 mcg
Vitamin C102 mg
Vitamin A121 mcg
Vitamin E5.5 mg
Vitamin K461 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.1 mg
Folate274 mcg
Choline28 mg
Caffeine0 mg
Water509 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 314. The excerpt below is the record exactly as published.
DUMAS SALAD. — Put into a salad-bowl 1 anchovy and an equal quantity of tunny. Mash to a smooth paste with the yolk of 458 CHEESE, MACARONI, NUTS & RICE, ETC. a hard-boiled egg, a tablespoon of oil, and a little French dressing. Chop fine the white of a hard-boiled egg and a small pickle, add a few stalks of chervil, a little soy, and a wineglass full of white wine vinegar. Add a few slices each of boiled potato, turnips and beets, seasoning with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.