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Julienne Salad (Salade Julienne) a la Ethel Bayes
From The Swedish, French, American cook book, 1918
Serves 4
Serve for luncheon or supper.
Presented as published in 1918. 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
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories16 kcal
Protein0.6 g
Carbohydrates3.2 g
Fiber1 g
Sugars1.7 g
Total Fat0.1 g
Sodium46 mg
Potassium138 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium7.9 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C1.5 mg
Vitamin B60 mg
Folate33 mcg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 447. The excerpt below is the record exactly as published.
Julienne Salad ( Salade Julienne ) a la Ethel Bayes Select some nice celery, cut in julienne style, leave in ice water until quite crisp. Cook beet roots, leave in vinegar with a little sugar until it gets nice and red, cut in julienne style. Cut some white crisp lettuce leaves in julienne style and mix with endive
Cook this with the app: pantry check, scaling, and the assistant.