vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Salad (Salade) a la Jeannette
From The Swedish, French, American cook book, 1918
Serves 4
Serve with any kind of hot or cold dish from meat, birds, or cheese.
Presented as published in 1918. 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
707Calories
12 gProtein
60 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein12 g
Carbohydrates60 g
Fiber1.8 g
Sugars51 g
Total Fat47 g
Saturated Fat9.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol279 mg
Sodium564 mg
Potassium526 mg
Calcium80 mg
Iron1.8 mg
Magnesium32 mg
Phosphorus201 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C4.4 mg
Vitamin A139 mcg
Vitamin E5.3 mg
Vitamin K49 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate95 mcg
Choline221 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 435. The excerpt below is the record exactly as published.
Salad ( Salade ) a la Jeannette Wash the head of lettuce well, put in ice water until nice and crispy. In the meantime, chop some parsley; hard boil about six eggs. Cook some beets in hot water with salt — tightly cov¬ ered — so that they will be nice and red. When cooked, take out, remove the skin, put in half vinegar and water with some sugar until ready to use; cut the beets in strips julienne style with the fluted knife. Cut the asparagus tips, white of eggs, cooked carrots, all the same way; mix all together. Line salad bowl with the lettuce leaves, put eggs, asparagus tips, beets, and carrots, in the centre; pour over some egg French dressing (made from the yolks of hard- boiled eggs), and sprinkle with chopped parsley
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