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Salad Macédoine
From The table, 1889
Serves 4
Decorate with cooked cauliflower, asparagus-tops, or Brussels-sprouts if available.
Presented as published in 1889. 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
25Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.9 g
Carbohydrates4.9 g
Fiber1.5 g
Sugars2.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium175 mg
Calcium22 mg
Iron0.3 mg
Magnesium9.9 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A129 mcg
Vitamin E0.1 mg
Vitamin K8.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate23 mcg
Choline2.6 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 257. The excerpt below is the record exactly as published.
a medium-sized carrot and turnip; peel, and wash them well, then cut them with a vegetable-scoop; put them into separate boiling salted waters, and cook the carrot fifteen minutes, and the turnip ten. Drain, and let thoroughly cool; place them in a salad-bowl with three tablespoonfuls of cooked peas, the same quantity of string beans cut into small pieces, a pinch of salt, half a pinch of pepper, two tablespoonfuls of sweet oil, and one and a half tablespoonfuls of vine- ga
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