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Macedoine Salad
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
16Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.2 g
Carbohydrates2.2 g
Fiber0.4 g
Sugars1.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium71 mg
Potassium16 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline1.7 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 331. The excerpt below is the record exactly as published.
MACEDOINE SALAD. Take an even quantity of cold cooked vegetables — peas, turnips, beans, beets and potatoes cut fine. Add a little minced onion, cover with salad dressing
Cook this with the app: pantry check, scaling, and the assistant.