Salad a la Macedoine

Name: Salad a la Macedoine
Ingredients: two carrots; the same quantity of potato; an equal proportion of green peas; string-beans; a beet cut in pieces; small ends of cauliflowers; six tablespoonfuls of oil; two of vinegar; pepper; salt

From French dishes for American tables, 1886

You may serve with a sauce Mayonnaise instead.

Presented as published in 1886. 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

509Calories

19 gProtein

104 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories509 kcal

Protein19 g

Carbohydrates104 g

Fiber25 g

Sugars15 g

Total Fat2.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium367 mg

Potassium3748 mg

Calcium218 mg

Iron5.4 mg

Magnesium196 mg

Phosphorus496 mg

Zinc3 mg

Copper0.7 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C475 mg

Vitamin A1002 mcg

Vitamin E0.8 mg

Vitamin K22 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.4 mg

Folate784 mcg

Choline47 mg

Caffeine0 mg

Water1043 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 77. The excerpt below is the record exactly as published.

Salad a la Macedoine. Cut two carrots with a vegetable-cutter, or in small pieces with a knife, the same quantity of potato, cut in the same manner, an equal proportion of green peas, string- beans, a beet cut in pieces, and small ends of cauli- flowers. Boil each separately in water, with a little salt added. When perfectly cold, add an equal pro- portion of celery cut in small pieces. Make a dress- ing composed of six tablespoonfuls of oil, two of vinegar, pepper

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