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Lettuce-and-Prune Salad a la Philadelphienne
From The Swedish, French, American cook book, 1918
Serves 4
Serve with crackers for luncheon or dinner.
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
591Calories
8 gProtein
35 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein8.2 g
Carbohydrates35 g
Fiber3.1 g
Sugars17 g
Total Fat49 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol26 mg
Sodium565 mg
Potassium561 mg
Calcium229 mg
Iron0.6 mg
Magnesium34 mg
Phosphorus181 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A114 mcg
Vitamin E4.9 mg
Vitamin K57 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate7.3 mcg
Choline4.4 mg
Caffeine0 mg
Water180 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 436. The excerpt below is the record exactly as published.
Lettuce-and-Prune Salad a la Philadelphienne Salade de Laitue aux Pruneaux, a la Philadelphienne Select a nice white head of lettuce, wash well and leave in ice water until nice and crispy, then put in a salad bowl. Divide from the root so that each leaf is loose. Then stuff with Philadel¬ AMERICAN COOK BOOK 295 phian cream cheese, prunes that have been cooked for ten minutes in water. Put a prune here and there in between the lettuce leaves so as to separate them, then color part of the cheese filling with orange coloring and decorate the leaves with a fine strip, edging the leaves with cheese, putting it through a fine paper bag. Pour a French dressing over it
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