gluten-freedairy-freenut-freesoy-free
Salad a la Casanova
From The Swedish, French, American cook book, 1918
Serves 1
A complete salad for luncheon or supper.
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
163Calories
19 gProtein
5 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein19 g
Carbohydrates4.6 g
Fiber0 g
Sugars3.2 g
Total Fat7.1 g
Saturated Fat2.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.9 g
Cholesterol219 mg
Sodium551 mg
Potassium346 mg
Calcium49 mg
Iron1 mg
Magnesium26 mg
Phosphorus236 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A148 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate28 mcg
Choline187 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 447. The excerpt below is the record exactly as published.
well-cooked smoked ham in slices, then in strips, julienne style. Procure some well-smoked sturgeon, slice and cut it in the same way, julienne style. Then cut some celery and white of hard-boiled eggs in the same way. Garnish the salad bowl with lettuce or romaine leaves that have been left in ice water until crisp; chop yolks of the hard-boiled eggs. Mix a nice mayon¬ naise dressin
Cook this with the app: pantry check, scaling, and the assistant.