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Livermore Salad
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
730Calories
38 gProtein
15 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein38 g
Carbohydrates15 g
Fiber4.8 g
Sugars7.9 g
Total Fat56 g
Saturated Fat40 g
Monounsaturated Fat123 g
Polyunsaturated Fat23 g
Omega-31.2 g
Cholesterol158 mg
Sodium1675 mg
Potassium1332 mg
Calcium80 mg
Iron3.7 mg
Magnesium82 mg
Phosphorus381 mg
Zinc5.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D3.2 mcg
Vitamin C17 mg
Vitamin A111 mcg
Vitamin E2.9 mg
Vitamin K59 mcg
Vitamin B60.6 mg
Vitamin B122.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate23 mcg
Choline126 mg
Caffeine0 mg
Water416 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 278. The excerpt below is the record exactly as published.
Livermore salad Boiled eggs Fillet of halibut, Mornay Dry toast French pastry Coffee Rolls Tea DINNER Potato and kek soup Queen olives Black bass, Cambacere Vol au vent Toulouse Roast lamb, mint sauce Rissolees potatoes Field salad Vanilla ice cream Lady fingers Coffee Livermore salad. Broil three country sausages, allow to cool and slice thin. Mix with one peeled tomato cut in small squares, one-half cup of string beans, chives, chervil, salt and pepper, and one-third of white wine vinegar to two-thirds of olive oil
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