Grande Duchesse
From The new practical cookery guide, 1913
Presented as published in 1913. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories5 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol2.4 mg
Sodium2.4 mg
Potassium15 mg
Calcium0.3 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus9.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A4.8 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.1 mcg
Water2.8 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 141. The excerpt below is the record exactly as published.
Grande Duchesse — A salad of macedoine of vegeta- bles, gherkins, anchovy fillets, hard eggs, chervil, lie mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.