Macedoine of Vegetables
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
371Calories
14 gProtein
65 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories371 kcal
Protein14 g
Carbohydrates65 g
Fiber20 g
Sugars23 g
Total Fat6.3 g
Saturated Fat1.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.3 g
Cholesterol1.9 mg
Sodium350 mg
Potassium2703 mg
Calcium275 mg
Iron2.5 mg
Magnesium129 mg
Phosphorus385 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.4 mcg
Vitamin C474 mg
Vitamin A1043 mcg
Vitamin E0.9 mg
Vitamin K16 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate753 mcg
Choline15 mg
Caffeine0 mg
Water902 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 40. The excerpt below is the record exactly as published.
MACEDOINE OF VEGETABLES. Macidoine dc Legumes. Clean and boil 2 or 3 carrots, turnips, 1 cauliflower, a few Brussels sprouts. Boil also a few peas, and French beans, and asparagus. Cut the carrots and turnips into fancy shapes, the French beans into diamonds, and use only the tips cl; the asparagus, and the flower pieces of the cauliflower. Drain all well and put all into a saute-pan with 2 tablespoonsful thick white sauce, pepper, salt and a teaspoonful castor sugar
Cook this with the app: pantry check, scaling, and the assistant.