Royale Salad
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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
1597Calories
18 gProtein
117 gCarbs
128 gFat
Full nutrition (34 nutrients)
Calories1597 kcal
Protein18 g
Carbohydrates117 g
Fiber25 g
Sugars71 g
Total Fat128 g
Saturated Fat18 g
Monounsaturated Fat57 g
Polyunsaturated Fat44 g
Omega-32.2 g
Cholesterol48 mg
Sodium391 mg
Potassium2068 mg
Calcium308 mg
Iron4.5 mg
Magnesium237 mg
Phosphorus492 mg
Zinc6.4 mg
Copper2 mg
Manganese7.9 mg
Vitamin D0.1 mcg
Vitamin C461 mg
Vitamin A46 mcg
Vitamin E3.6 mg
Vitamin K75 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.8 mg
Folate186 mcg
Choline101 mg
Caffeine0 mg
Water942 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 49. The excerpt below is the record exactly as published.
ROY ALE SALAD <&& Cut into dice some fresh pineapples, oranges, celery, and apples, and mix with some mayonnaise into which a few tablespoonfuls of heavy cream have been previously mixed. Dish up on a shallow salad-dish and garnish with finely chopped green peppers and sweet pimento in little heaps, alternating the colour all around the border. Sprinkle a few finely chopped pecan nuts
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