Hot Macedoine
From The "Queen" cookery books: Vegetables, 1902
You may use any suitable vegetables, but at least three kinds are required for a macedoine.
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
65Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein1.7 g
Carbohydrates14 g
Fiber4 g
Sugars9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium57 mg
Potassium506 mg
Calcium59 mg
Iron0.2 mg
Magnesium20 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate84 mcg
Choline5.3 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 3. The excerpt below is the record exactly as published.
hot macedoine, take equal quantities of carrots and turnips cut into balls or olives with a scoop, French beans cut into lozenges, peas, fresh flageolets, and asparagus points or sprue cut to the size of peas ; cook these all separately in salted water, adding to this a little sugar in the case of carrots, turnips, and peas. When ready (mind they are not over done), drain well, mix them and serve ; or else toss them in a very little melted butter or appropriate sauce
Cook this with the app: pantry check, scaling, and the assistant.