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Laitue Suedoise

Name: Laitue Suedoise
Yield: 1 servings
Ingredients: 1 cup finely shredded cabbage; 4% cup finely cut celery; 1 green pepper; 4 tablespoon brown sugar; 4% teaspoon salt; 14 teaspoon mustard seed; French Dressing

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

438Calories

3 gProtein

70 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories438 kcal

Protein3.4 g

Carbohydrates70 g

Fiber5.4 g

Sugars53 g

Total Fat18 g

Saturated Fat3.2 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat8.7 g

Cholesterol0 mg

Sodium858 mg

Potassium812 mg

Calcium183 mg

Iron1.8 mg

Magnesium50 mg

Phosphorus77 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C110 mg

Vitamin A20 mcg

Vitamin E2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate133 mcg

Choline2.4 mg

Caffeine0 mg

Water282 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 53. The excerpt below is the record exactly as published.

LAITUE SUEDOISE Mix 1 cup finely shredded cabbage, 4% cup finely cut celery, 1 green pepper (from which seeds have been removed), finely chopped, 4 tablespoon brown sugar, 4% teaspoon salt, and 14 tea- spoon mustard seed. Moisten with French Dressing

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