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Potato-and-Beet Salad a la Hildur
From The Swedish, French, American cook book, 1918
Serves 2
Serve for luncheon or supper with any kind of meat.
Presented as published in 1918. 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
155Calories
4 gProtein
32 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein4.3 g
Carbohydrates32 g
Fiber6 g
Sugars8.4 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium190 mg
Potassium874 mg
Calcium36 mg
Iron1.4 mg
Magnesium51 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate134 mcg
Choline14 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 449. The excerpt below is the record exactly as published.
mustard dressing and pour it over the potatoes, let stand for a while until cold. Cut the heart out of a lettuce and spread the other part of the lettuce in a salad bowl, put the salad in the centre, decorate around with alternate slices of beet and potato — half resting on the other; thread with strip of Spanish pepper on top of the potato and beet on the salad, and in the centre put the heart of the lettuce. Serve for luncheon or supper. Potato-and-Beet Salad a la Hildur Salade de Pommes aux Betteraves a la Hildur Cook potatoes in their jackets, and when cold remove the skin and peel with the French knife. Cut in thin slices and mix some onion juice, pepper, and salt in with the potatoes. Make a mus¬ tard dressing highly flavored with vinegar and lemon juice. Put the potatoes in the centre and spread over the dressing; sprinkle with chopped parsley. Chop beet roots
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