vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Garnishing a la Macedoine
From The Swedish, French, American cook book, 1918
Serves 4
Garnishing for different dishes.
Presented as published in 1918. 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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein1 g
Carbohydrates6.3 g
Fiber1.6 g
Sugars2.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium136 mg
Calcium18 mg
Iron0.3 mg
Magnesium9.4 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A128 mcg
Vitamin E0.1 mg
Vitamin K6.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline5.4 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 407. The excerpt below is the record exactly as published.
white and yellow turnips, carrots, onions, cut in very small dices and cooked, also string beans that have been cut in thin strips across and cooked with peas
Cook this with the app: pantry check, scaling, and the assistant.