vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Salad Chiffonade
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
60Calories
1 gProtein
5 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein0.9 g
Carbohydrates4.7 g
Fiber1.2 g
Sugars2.9 g
Total Fat4.6 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium46 mg
Potassium242 mg
Calcium11 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A40 mcg
Vitamin E1 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline6.7 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 95. The excerpt below is the record exactly as published.
SALAD CHIFFONADE.* Seed two green peppers, boil two or three minutes, then cut in shreds. Shred the light and dark leaves of a head of lettuce, or endive, separately. Cut three to- matoes in shreds. Remove the peel and skin from one large grapefruit. Serve with French dressing
Cook this with the app: pantry check, scaling, and the assistant.