Italiansidevegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Escarole 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
83Calories
2 gProtein
8 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein1.6 g
Carbohydrates8.2 g
Fiber0.6 g
Sugars0.8 g
Total Fat4.9 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol0 mg
Sodium115 mg
Potassium45 mg
Calcium38 mg
Iron0.6 mg
Magnesium5.9 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A20 mcg
Vitamin E0.6 mg
Vitamin K19 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate6.9 mcg
Choline0.8 mg
Caffeine0 mg
Water13 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 240. The excerpt below is the record exactly as published.
Escarole salad. Serve with French dressing. This salad goes well with piece of bread rubbed with garlic
Cook this with the app: pantry check, scaling, and the assistant.