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Salad Printaniere
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Presented as published in 1913. 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
624Calories
12 gProtein
16 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein12 g
Carbohydrates16 g
Fiber5.9 g
Sugars2.9 g
Total Fat57 g
Saturated Fat5.5 g
Monounsaturated Fat30 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol14 mg
Sodium79 mg
Potassium415 mg
Calcium67 mg
Iron2.1 mg
Magnesium88 mg
Phosphorus235 mg
Zinc3.4 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A169 mcg
Vitamin E0.2 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate14 mcg
Choline4.8 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 50. The excerpt below is the record exactly as published.
Salad Printaniere. All the ingredients of this salad should be prepared the day before. First, the bouillon of a knuckle of veal and a pig's foot, a bouquet and a silvery onion, with salt and white pepper to season. Simmer 4 hours; then leave in a cool place. Then a small bunch of flaming French carrots and 11/2 lbs. of the tenderest young peas, all done to a turn, and roast 54 lb. of pecans
Cook this with the app: pantry check, scaling, and the assistant.