Macedoine Salad
From Canadian cook book, 1924
This salad can be varied with different vegetables.
Presented as published in 1924. 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
900Calories
31 gProtein
183 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories900 kcal
Protein31 g
Carbohydrates183 g
Fiber11 g
Sugars6.3 g
Total Fat3.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium55 mg
Potassium902 mg
Calcium146 mg
Iron3.1 mg
Magnesium151 mg
Phosphorus463 mg
Zinc3.6 mg
Copper0.6 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A6.7 mcg
Vitamin E0.5 mg
Vitamin K134 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate119 mcg
Choline6.7 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 41. The excerpt below is the record exactly as published.
Macedoine Salad. Combination of cooked Celery, diced. vegetables, as potatoes, Cabbage, cooked. carrots, peas, string beans. Macaroni, cooked in 1" pieces.
Cook this with the app: pantry check, scaling, and the assistant.