vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Louis 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
420Calories
1 gProtein
8 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein0.8 g
Carbohydrates7.8 g
Fiber0.7 g
Sugars5.5 g
Total Fat43 g
Saturated Fat7.2 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol27 mg
Sodium361 mg
Potassium92 mg
Calcium15 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C4.8 mg
Vitamin A9.9 mcg
Vitamin E1.8 mg
Vitamin K90 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Choline21 mg
Caffeine0 mg
Water71 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 167. The excerpt below is the record exactly as published.
Louis salad Neufchatel cheese with crackers Claret punch Demi tasse DINNER Little Neck clams Consomme Monte Cristo Planked shad Roast chicken Chateau potatoes New peas Chiffonnade salad Fancy ice cream Assorted cakes Coffee Breast of chicken en aspic. Loosen the legs and skin of a good-sized chicken, then insert a knife between neck and wing up towards the middle of the wishbone, loosening all the meat from the breast bone. The whole side will then be in one piece with the wing attached. Do the same with the other side. Then season, and fry to a brown color in butter. Set aside to become cold. Then decorate with the hard-boiled white of eggs cut in fancy shapes; place in an oval form, cover with almost-cold meat jelly, and set in ice box to become cold. To remove, dip the form in hot water for a second, and place on a folded napkin. Garnish with parsley in branches. Louis salad. Equal parts of raw pineapple, apple, and celery, cut Julienne style. Season with a sauce made with a cup of mayonnaise, a spoonful of cream, a spoonful of sherry wine, a dash of vinegar, and a pinch of paprika
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