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Salad a la Macedoine
From The Swedish, French, American cook book, 1918
Serves 4
Use stock from cooking vegetables for soups.
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
47Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein1.7 g
Carbohydrates10 g
Fiber1.1 g
Sugars2.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium311 mg
Calcium35 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A125 mcg
Vitamin E0.1 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate10 mcg
Choline3.6 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 434. The excerpt below is the record exactly as published.
ade ) a la Macedoine Scrape carrots, peel onions and some yellow turnips, cut in very small dices, macedoine style; cook in water and some salt until quite tender, about twenty-five minutes — covered. When done, strain the water off — this juice can be used for stock and soups. In the meantime, put a head of lettuce
Cook this with the app: pantry check, scaling, and the assistant.