Greens with Croutons

Name: Greens with Croutons
Ingredients: escarolle, watercress, chicory, endive, romaine; 2 buds garlic; butter or olive oil; French dressing; tiny croutons

From A lady of good taste, 1954

A variation is half a cup of sour cream mixed with 1 teaspoon English mustard and the juice of a half lemon.

Presented as published in 1954. 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

3457Calories

5 gProtein

32 gCarbs

376 gFat

Full nutrition (33 nutrients)

Calories3457 kcal

Protein5.1 g

Carbohydrates32 g

Fiber1.8 g

Sugars0 g

Total Fat376 g

Saturated Fat163 g

Monounsaturated Fat110 g

Polyunsaturated Fat84 g

Cholesterol557 mg

Sodium1688 mg

Potassium102 mg

Calcium45 mg

Iron1.7 mg

Magnesium9.3 mg

Phosphorus48 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C2.3 mg

Vitamin A1887 mcg

Vitamin E24 mg

Vitamin K19 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate40 mcg

Choline49 mg

Caffeine0 mg

Water63 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 25. The excerpt below is the record exactly as published.

Greens with Croutons escarolle, watercress, chicory, 2 buds garlic endive, romaine butter or olive oil tiny croutons French dressing

Cook this with the app: pantry check, scaling, and the assistant.