Midnight Salad (Ensalada de Noche)

Name: Midnight Salad (Ensalada de Noche)
Ingredients: i head lettuce; 3 cups cold cooked shrimps; i cup cooked truffles; i cup mayonnaise dressing; Stuffed olives; Salt; and pepper

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

A favorite after theatre dish.

Presented as published in 1936. 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

2520Calories

14 gProtein

85 gCarbs

241 gFat

Full nutrition (34 nutrients)

Calories2520 kcal

Protein14 g

Carbohydrates85 g

Fiber8 g

Sugars46 g

Total Fat241 g

Saturated Fat50 g

Monounsaturated Fat68 g

Polyunsaturated Fat112 g

Omega-30.1 g

Cholesterol63 mg

Sodium2822 mg

Potassium1237 mg

Calcium477 mg

Iron9.5 mg

Magnesium105 mg

Phosphorus384 mg

Zinc3.6 mg

Copper1.1 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C3.1 mg

Vitamin A205 mcg

Vitamin E34 mg

Vitamin K192 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.7 mg

Folate11 mcg

Choline15 mg

Caffeine18 mg

Water811 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 78. The excerpt below is the record exactly as published.

MIDNIGHT SALAD (Ensalada de Noche) i head lettuce Salt and pepper 3 cups cold cooked shrimps Spanish dressing i cup cooked truffles i cup mayonnaise dressing Stuffed olives

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