Jardiniere
From The cult of the chafing dish, 1904
Presented as published in 1904. 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
232Calories
8 gProtein
52 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories232 kcal
Protein7.8 g
Carbohydrates52 g
Fiber11 g
Sugars13 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium467 mg
Potassium1419 mg
Calcium155 mg
Iron10 mg
Magnesium86 mg
Phosphorus184 mg
Zinc1.3 mg
Copper1.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A553 mcg
Vitamin E1.1 mg
Vitamin K20 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate75 mcg
Choline23 mg
Caffeine0 mg
Water459 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 38. The excerpt below is the record exactly as published.
Jardiniere. Almost any cold cooked vegetables. For choice, use equal portions of sliced potatoes, green peas, carrots, beans, celery, tomatoes, and onions
Cook this with the app: pantry check, scaling, and the assistant.