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Jardiniere Salad
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. W. H. Willis, Glencoe, IL.
Presented as published in 1912. 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
145Calories
4 gProtein
18 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein4.1 g
Carbohydrates18 g
Fiber4.4 g
Sugars3.1 g
Total Fat6.6 g
Saturated Fat1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol1.8 mg
Sodium137 mg
Potassium718 mg
Calcium62 mg
Iron1.1 mg
Magnesium39 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A109 mcg
Vitamin E0.7 mg
Vitamin K104 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate154 mcg
Choline8.4 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 319. The excerpt below is the record exactly as published.
JARDINIERE SALAD.— Use diced cooked carrots, okra, beets, cauliflower, turnips, peas, potatoes, beans and asparagus tips, any or all, with lettuce or cress. Sprinkle with minced fine herbs, if desired, and serve on lettuce with French dressing or mayon- naise.— Mrs. W. H. Willis, Glencoe, 111. JUNO SALAD. — Cream 1 Neufchatel cheese, ^ cup chopped walnuts and 1 pimento, and form into small balls, place on beds of cress, and cover with ^ cup of French dressing. — Mrs. F. C. Win- ter, Winnetka, 111. LAMB SALAD. — Mix diced or chopped cold lamb, and add to chopped capers, a little mint, potatoes, chopped, boiled beef and capers or pickles, and salad dressing. — Mrs. C. E. JeflFerson. 505 S. 5th Ave., May-wood, 111. VARIATION L — Steep a bunch of mint in a cup ^of water and strain over a tablespoon of soaked gelatin. Keep warm over boiling water until dissolved, and add a few drops of lemon juice!, and salt and cayenne to season. Put into a mould with alternate layers of cold cooked lamb, sliced; cool, turn out. and serve with mayonnaise
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