Monte-Cristo Salad
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
2392Calories
61 gProtein
69 gCarbs
210 gFat
Full nutrition (34 nutrients)
Calories2392 kcal
Protein61 g
Carbohydrates69 g
Fiber3 g
Sugars46 g
Total Fat210 g
Saturated Fat54 g
Monounsaturated Fat66 g
Polyunsaturated Fat79 g
Omega-30.1 g
Cholesterol736 mg
Sodium2715 mg
Potassium1317 mg
Calcium480 mg
Iron4.4 mg
Magnesium171 mg
Phosphorus805 mg
Zinc12 mg
Copper3.7 mg
Manganese0.8 mg
Vitamin D2.2 mcg
Vitamin C1.5 mg
Vitamin A380 mcg
Vitamin E23 mg
Vitamin K53 mcg
Vitamin B60.5 mg
Vitamin B124.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5 mg
Folate78 mcg
Choline460 mg
Caffeine18 mg
Water551 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 175. The excerpt below is the record exactly as published.
truf., sw. pep. in dice, fr. dres. Montferneil, Oyster plant, art., pot., jul of white of eggs, Fr. dres., Sprinkled* chop, yolk of egg and fine herbs. — 362 — SALADS Montmorency, Jul. of celery, stoned fresh cherries, mayonnaise with cream and horseradish. Monte-Cristo, Lobster, pot., truf., eggs in dice, heart of lettuce in center. Fr. dres. w. taragon
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