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French Salads
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
155Calories
5 gProtein
34 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein4.7 g
Carbohydrates34 g
Fiber3.2 g
Sugars1.2 g
Total Fat0.3 g
Saturated Fat3.2 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium45 mg
Potassium950 mg
Calcium50 mg
Iron1.3 mg
Magnesium49 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K49 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 42. The excerpt below is the record exactly as published.
FRENCH SALADS. Clinton Burns, Paris, France. Shred lettuce leaves or the tender inner leaves of celery in any quantity desired. Add an equal amount 90 SALADS of celery stalks cut in pieces one-half inch in length. Salt and pepper to taste. For one quart of above use two tablespoonfuls of vinegar and three times the quantity of olive oil. Mix well and serve. A second salad may be made from above by adding four cold boiled potatoes
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