Nantaise 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
1172Calories
73 gProtein
61 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories1172 kcal
Protein73 g
Carbohydrates61 g
Fiber15 g
Sugars14 g
Total Fat71 g
Saturated Fat12 g
Monounsaturated Fat19 g
Polyunsaturated Fat36 g
Cholesterol354 mg
Sodium2766 mg
Potassium2690 mg
Calcium1340 mg
Iron11 mg
Magnesium290 mg
Phosphorus1541 mg
Zinc4.8 mg
Copper1.2 mg
Manganese1.7 mg
Vitamin D11 mcg
Vitamin C129 mg
Vitamin A466 mcg
Vitamin E12 mg
Vitamin K732 mcg
Vitamin B61.1 mg
Vitamin B1221 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate210 mcg
Choline296 mg
Caffeine0 mg
Water720 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 176. The excerpt below is the record exactly as published.
Water-cress, artichoke, sardines, sliced toma¬ toes, tartar sauce
Cook this with the app: pantry check, scaling, and the assistant.