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Gascony Salad
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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
73Calories
4 gProtein
13 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories73 kcal
Protein3.9 g
Carbohydrates13 g
Fiber5.3 g
Sugars1.7 g
Total Fat1 g
Saturated Fat2.2 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol1 mg
Sodium174 mg
Potassium552 mg
Calcium160 mg
Iron1.7 mg
Magnesium43 mg
Phosphorus79 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A358 mcg
Vitamin E2.9 mg
Vitamin K373 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate138 mcg
Choline17 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 51. The excerpt below is the record exactly as published.
of tarragon vinegar. Beat well, and pour over the leaves, toss and stir until every leaf is coated. GASCONY SALAD. (France.) Trim, wash, and cut up a head of endive, dry it, and cover it with a dressing of 2 parts of olive oil to I of tarragon vinegar, salt, pepper, a teaspoon- ful of anchovy paste, and a pinch of celery seed. Have in the bowl a crust of bread rubbed with garlic
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