Frenchvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Salad
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
122Calories
0 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat14 g
Saturated Fat1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium583 mg
Potassium4.1 mg
Calcium2.1 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E4.6 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water7.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 72. The excerpt below is the record exactly as published.
Salad de Laitues. (Thrushes in Casserolle.) Clean and truss eight thrushes. Put them in a casse- role along with six juniper berries cut in small pieces, a good bit of butter broken into pieces, pepper and salt. Cover closely and cook in the oven for twenty minutes. Dish the birds, put half a cupful of stock cullis into the casserole, heat up and pour over the birds. Serve with a salad. Salad. Cut up some well-washed endive, lettuce, dandelion leaves, or other salad herbs, and mix with tehm small 162 FRANCE (South) quantities of chopped shallot, chervil, a.nd tarragon. Mix together one teaspoonful of salt, half a teaspoonful of pepper, four tablespoonfuls of salad oil, and two tablespoonfuls of vinegar
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