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Jardiniere Salad
From Cookery and housekeeping, 1882
Serves 3
Presented as published in 1882. 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
462Calories
25 gProtein
86 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein25 g
Carbohydrates86 g
Fiber9.6 g
Sugars13 g
Total Fat6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol10 mg
Sodium937 mg
Potassium1793 mg
Calcium122 mg
Iron7.5 mg
Magnesium148 mg
Phosphorus459 mg
Zinc4.4 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A390 mcg
Vitamin E0.6 mg
Vitamin K20 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate174 mcg
Choline27 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 144. The excerpt below is the record exactly as published.
Jardiniere Salad. Cut into fine slips, as if for a Julienne soup, carrots, beetroot, turnips, potatoes ; add haricots, green peas, and lentils. Boil them with a little butter in the water, and let them become cold. Put some oil or some Mayonnaise sauce in the salad dish, add a pinch of cayenne pepper, salt, and a spoonful of mustard, BEETROOT. 357 and work all together with a dessert-spoonful of vinegar
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