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Mirabeau Salad
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
56Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein2 g
Carbohydrates11 g
Fiber1.7 g
Sugars1.9 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.9 mg
Sodium118 mg
Potassium399 mg
Calcium27 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A27 mcg
Vitamin E0.5 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate15 mcg
Choline9.6 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 5. The excerpt below is the record exactly as published.
Mirabeau salad Coffee Lemon pie Coffee DINNER Potage a 1'Anglaise Fillet of flounder, Meissonier Chicken, Valencienne Jets de houblons Sybil potatoes Hearts of romaine Macedoine water ice Lady fingers Coffee Consomme favorite. Garnish the consomme with asparagus tips cut in small pieces, and chicken dumplings stuffed with goose liver, the size of a large olive. Teaspoons may be used to form the dumplings. Broiled shad roe, maitre d'hotel. Season the roe well with salt and pepper, roll in olive oil, and broil. Serve with maitre d'hotel sauce, and garnish with quartered lemon and parsley. Mirabeau salad. Cut in one-inch squares one cucumber, two tomatoes, and one potato. Put in salad bowl separately, cover with vinaigrette sauce. Add one teaspoonful of French mustard in the vinaigrette. Lay anchovies over the top, and a green olive
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