Salad Chartreuse of Asparagus a la Ericsson Hammond
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
2356Calories
12 gProtein
50 gCarbs
239 gFat
Full nutrition (33 nutrients)
Calories2356 kcal
Protein12 g
Carbohydrates50 g
Fiber0 g
Sugars19 g
Total Fat239 g
Saturated Fat58 g
Monounsaturated Fat58 g
Polyunsaturated Fat111 g
Cholesterol178 mg
Sodium1282 mg
Potassium1212 mg
Calcium339 mg
Iron0.9 mg
Magnesium66 mg
Phosphorus384 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E30 mg
Vitamin K187 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate7 mcg
Choline41 mg
Caffeine0 mg
Water769 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 46. The excerpt below is the record exactly as published.
Salad Chartreuse of Asparagus a la Ericsson Hammond Salade de Chartreuse d’Asperge a l’Ericsson Hammond For Six Persons One bunch of asparagus, a small head of lettuce, one cup of whipped cream, five spoons of dissolved Cox’s gelatine, some parsley, mayonnaise dressing, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.