Montmorency 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
1688Calories
5 gProtein
43 gCarbs
166 gFat
Full nutrition (34 nutrients)
Calories1688 kcal
Protein5.2 g
Carbohydrates43 g
Fiber0.5 g
Sugars34 g
Total Fat166 g
Saturated Fat26 g
Monounsaturated Fat37 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol93 mg
Sodium1585 mg
Potassium924 mg
Calcium111 mg
Iron0.8 mg
Magnesium47 mg
Phosphorus130 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C27 mg
Vitamin A35 mcg
Vitamin E7.2 mg
Vitamin K360 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline76 mg
Caffeine0 mg
Water362 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.
Jul. of celery, stoned fresh cherries, mayonnaise with cream and horseradish
Cook this with the app: pantry check, scaling, and the assistant.