Macedoine Salad
From Left-overs made palatable, 1902
A perfect summer salad with a variety of vegetables.
Presented as published in 1902. 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
1421Calories
56 gProtein
293 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1421 kcal
Protein56 g
Carbohydrates293 g
Fiber65 g
Sugars68 g
Total Fat6 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1107 mg
Potassium9032 mg
Calcium711 mg
Iron16 mg
Magnesium582 mg
Phosphorus1335 mg
Zinc11 mg
Copper2.8 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C285 mg
Vitamin A2248 mcg
Vitamin E2.1 mg
Vitamin K486 mcg
Vitamin B63.9 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)21 mg
Folate801 mcg
Choline186 mg
Caffeine0 mg
Water2810 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 24. The excerpt below is the record exactly as published.
Macedoine salad perfect. Here is a typical Macedoine salad: Cut two cups each of celery, beets, carrots and potatoes into tiny cubes. Marinate each portion separately. Put a cup of shredded lettuce as a nest in the bottom of the salad bowl. Over this scatter a thin layer of potato cubes, reserving one cup of the potato for the top of the salad. Arrange two cups of green peas and string beans in alternate piles in the center; then fill in the other vegetables in four sections, the beets and carrots heaped loosely around the peas, the potatoes and celery about the string beajis. In the center of the salad place a stalk of lettuce fringed into delicate fronds, and in each pile of peas and beans arrange a small gherkin
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Cook this with the app: pantry check, scaling, and the assistant.