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Pompadour Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. W. H. Willis, Glencoe, IL.
Presented as published in 1912. 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
770Calories
3 gProtein
11 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein2.6 g
Carbohydrates11 g
Fiber1.7 g
Sugars0.6 g
Total Fat81 g
Saturated Fat14 g
Monounsaturated Fat21 g
Polyunsaturated Fat44 g
Omega-32.9 g
Cholesterol23 mg
Sodium761 mg
Potassium319 mg
Calcium35 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C2.6 mg
Vitamin A24 mcg
Vitamin E6.3 mg
Vitamin K125 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate29 mcg
Choline29 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 327. The excerpt below is the record exactly as published.
POMPADOUR SALAD.— Marinate cooked artichoke bottoms in French dressing, drain, and cover with macedoine mixed with mayonnaise. Serve on lettuce, garnishing with truffles
Cook this with the app: pantry check, scaling, and the assistant.