vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lorette Salad
From The Hotel St. Francis cook book, 1919
Serves 4
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
48Calories
0 gProtein
2 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein0.2 g
Carbohydrates2.3 g
Fiber0.1 g
Sugars1.2 g
Total Fat4.4 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium67 mg
Potassium29 mg
Calcium3.2 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A9.2 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline1.6 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 230. The excerpt below is the record exactly as published.
Lorette salad Crescents Alhambra ice cream Assorted cakes Demi tasse DINNER Cream of asparagus, Favori Salted mixed nuts. Celery Sole Heloise Roast leg of veal, au jus ^ Spinach in cream Potatoes au gratin Romaine salad Pancakes a la Lieb Demi tasse Omelette Cherbourg. Mix a cup of picked shrimps with two spoonfuls of cream sauce. Heat well, and season with salt and pepper. Make the omelette in the usual manner, and before turning over on platter fill with the prepared shrimps. Pour a thick cream sauce around the omelette. Lorette salad. One-third field salad, one-third boiled celery root, and one- third pickled beets. Season with French dressing
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