Indianapolis
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
336Calories
15 gProtein
27 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein15 g
Carbohydrates27 g
Fiber3.2 g
Sugars1.9 g
Total Fat19 g
Saturated Fat5.8 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol55 mg
Sodium566 mg
Potassium883 mg
Calcium24 mg
Iron2 mg
Magnesium47 mg
Phosphorus194 mg
Zinc2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C30 mg
Vitamin A25 mcg
Vitamin E0.8 mg
Vitamin K3.2 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.9 mg
Folate24 mcg
Choline58 mg
Caffeine0 mg
Water164 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.
Indianapolis — Dice of potatoes, beetroot, Lyons sausages, peas, anchovy fillets, olives, capers, hard eggs, mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.