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Salad (Salade) a la John Ericsson
From The Swedish, French, American cook book, 1918
Serves 1
A complete salad for luncheon or dinner.
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
863Calories
46 gProtein
10 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories863 kcal
Protein46 g
Carbohydrates10 g
Fiber4.5 g
Sugars2.7 g
Total Fat71 g
Saturated Fat15 g
Monounsaturated Fat23 g
Polyunsaturated Fat28 g
Cholesterol177 mg
Sodium386 mg
Potassium738 mg
Calcium91 mg
Iron3.2 mg
Magnesium77 mg
Phosphorus412 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C12 mg
Vitamin A125 mcg
Vitamin E6.1 mg
Vitamin K66 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)17 mg
Folate91 mcg
Choline160 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 442. The excerpt below is the record exactly as published.
Salad ( Salade ) a la John Ericsson Cook some asparagus and some nice green string beans — separately. Cut the asparagus (after being cooked and when cold), and also the beans, in julienne style. Then take chicken that has been boiled and left in the juice until cold, cut the breast in the same way — julienne style; mix this all together. To each cup add three tablespoons mayonnaise dressing, pepper, salt, and mustard
Cook this with the app: pantry check, scaling, and the assistant.