Jerusalem Artichoke Salad a la Brissena

Name: Jerusalem Artichoke Salad a la Brissena
Ingredients: One half quart of string beans; three tomatoes; seven artichoke bottoms; one cup of French dressing; one head of lettuce

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

This salad can be served with any kind of meat, birds, or cheese, cold or hot.

Presented as published in 1924. 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

2206Calories

41 gProtein

176 gCarbs

163 gFat

Full nutrition (33 nutrients)

Calories2206 kcal

Protein41 g

Carbohydrates176 g

Fiber66 g

Sugars28 g

Total Fat163 g

Saturated Fat29 g

Monounsaturated Fat47 g

Polyunsaturated Fat77 g

Cholesterol0 mg

Sodium2093 mg

Potassium5447 mg

Calcium491 mg

Iron9.7 mg

Magnesium557 mg

Phosphorus1007 mg

Zinc6.6 mg

Copper1.9 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C113 mg

Vitamin A218 mcg

Vitamin E21 mg

Vitamin K473 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)16 mg

Folate802 mcg

Choline313 mg

Caffeine0 mg

Water2077 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 36. The excerpt below is the record exactly as published.

Jerusalem Artichoke Salad a la Brissena Salade de Topinambours a la Brissena For Six Persons One half quart of string beans, three tomatoes, seven artichoke bottoms, one cup of French dressing, one head of lettuce

Cook this with the app: pantry check, scaling, and the assistant.