Salad A l'Allemande

Name: Salad A l'Allemande
Ingredients: well washed crisp lettuce leaves; some celery; cooked beetroot; peeled cucumber; pepper; salt; chopped shallot; tarragon; chervil; some stiff Mayonnaise; shreds of red chillies; gherkins; sieved hard-boiled yolk of egg

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

141Calories

6 gProtein

27 gCarbs

1 gFat

Full nutrition (18 nutrients)

Calories141 kcal

Protein5.9 g

Carbohydrates27 g

Total Fat0.9 g

Sodium139 mg

Potassium1280 mg

Calcium136 mg

Iron0.2 mg

Magnesium62 mg

Phosphorus170 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin K171 mcg

Vitamin B60.3 mg

Thiamin (B1)0.3 mg

Niacin (B3)1.3 mg

Water803 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 40. The excerpt below is the record exactly as published.

SALAD A L’ALLEMANDE. 'Salade d V AUemande. Break some well washed crisp lettuce leaves or endive into little pieces, dry them. Cut some celery, cooked beetroot and peeled cucumber in Julienne strips, keeping the celery in cold water till crisp. Cut into strips some cold cooked chicken or other poultry, some filleted anchovies and Spanish olives. Place all these in a salad bowl, season with pepper, salt, chopped shallot, tarragon and chervil, pour over the whole some stiff Mayonnaise and garnish with a few shreds of red chillies and gherkins, also some sieved hard-boiled yolk of egg

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