Macedoine Salad

Name: Macedoine Salad
Ingredients: One cup of chopped boiled beets; i cup of peas; i cup of string beans; y^ cup of asparagus tips; 10 drops of onion juice; i cup of chopped celery; mayonnaise dressing

From Delicate dishes, 1896

Mrs. E. M. Dunbar

Presented as published in 1896. 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

961Calories

36 gProtein

207 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories961 kcal

Protein36 g

Carbohydrates207 g

Fiber49 g

Sugars89 g

Total Fat4.1 g

Saturated Fat0.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium753 mg

Potassium4715 mg

Calcium622 mg

Iron8.2 mg

Magnesium342 mg

Phosphorus852 mg

Zinc6.4 mg

Copper1.5 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C201 mg

Vitamin A91 mcg

Vitamin E1.6 mg

Vitamin K213 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.3 mg

Folate732 mcg

Choline151 mg

Caffeine0 mg

Water2149 g

As published

This recipe was extracted from Delicate dishes (1896), page 5. The excerpt below is the record exactly as published.

MACEDOINE SALAD. One cup of chopped boiled beets, i cup of peas, i cup of string beans, y^ cup of asparagus tips, 10 drops of onion juice, i cup of chopped celery, mayonnaise dressing

Cook this with the app: pantry check, scaling, and the assistant.