Romaine Salad à la Alexander

Name: Romaine Salad à la Alexander
Ingredients: half a head of Romaine; sliced grapefruit; sliced orange; white grapes split and seeded; or large black cherries; French dressing; finely chopped chives; teaspoonful of red currant jelly; French mustard

From The Stag Cook Book: Written for Men by Men, 1922

Presented as published in 1922. 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

63Calories

2 gProtein

13 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories63 kcal

Protein2.4 g

Carbohydrates13 g

Fiber0 g

Sugars2.1 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium59 mg

Potassium652 mg

Calcium69 mg

Iron0.7 mg

Magnesium30 mg

Phosphorus59 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K209 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate0.1 mcg

Choline0.4 mg

Caffeine0 mg

Water237 g

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 14. The excerpt below is the record exactly as published.

ROMAINE SALAD A L'ALEXANDER Decorate half a head of Romaine with sliced grape- fruit, sliced orange and white grapes split and seeded, or large black cherries. Prepare dressing as follows: Incorporate into French dressing finely chopped chives, French mustard and tea- spoonful of red currant jel

Cook this with the app: pantry check, scaling, and the assistant.