vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Salad a la Normandy
From Delta Gamma cook book, 1922
Serves 2
Recipe by Norma Rosholt Cammack (Lambda).
Presented as published in 1922. 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
520Calories
5 gProtein
73 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein5.1 g
Carbohydrates73 g
Fiber6.2 g
Sugars55 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol89 mg
Sodium1190 mg
Potassium603 mg
Calcium144 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus157 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C18 mg
Vitamin A257 mcg
Vitamin E1.3 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate4.1 mcg
Choline36 mg
Caffeine0 mg
Water462 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 26. The excerpt below is the record exactly as published.
Salad a la Normandy Pare and core five nice apples, must have fine flavor. Cut into Julian shapes (which are about the size of matches), and dress with oil, lemon juice, one cup whipped cream, salt and paprika
Cook this with the app: pantry check, scaling, and the assistant.