vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
French Salad
From The Times cook book, no. 2, 1905
Serves 1
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
1030Calories
21 gProtein
44 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1030 kcal
Protein21 g
Carbohydrates44 g
Fiber11 g
Sugars15 g
Total Fat86 g
Saturated Fat7.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat61 g
Cholesterol0 mg
Sodium241 mg
Potassium1478 mg
Calcium297 mg
Iron3.2 mg
Magnesium224 mg
Phosphorus554 mg
Zinc3.9 mg
Copper1.6 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K5.2 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate64 mcg
Choline17 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 46. The excerpt below is the record exactly as published.
FRENCH SALAD. Mrs. A. B. Williams, S3Sy2 South Flower street.— Drain the liquor from half a can of peas; add one pint finely cut celery, one cup blanched and broken English walnuts, one cup tart oranges
Cook this with the app: pantry check, scaling, and the assistant.