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Marie Louise Salad (Salade Marie Louise)
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
132Calories
5 gProtein
28 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories132 kcal
Protein4.8 g
Carbohydrates28 g
Fiber0.6 g
Sugars6.2 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium97 mg
Potassium909 mg
Calcium96 mg
Iron0.3 mg
Magnesium43 mg
Phosphorus122 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K123 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate3 mcg
Choline2.7 mg
Caffeine0 mg
Water621 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 436. The excerpt below is the record exactly as published.
Marie Louise Salad ( Salade Marie Louise ) On each lettuce leaf put a slice of grape fruit, cut out with the fancy cutter, and garnish all around the grape fruit with Spanish 296 THE SWEDISH, FRENCH pepper and in the centre green quartered grapes. Decorate with strawberries if at hand or maraschino cherries. Serve with a French cream dressing. Salad ( Salade ) a la Claudia Take a head of lettuce
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