Salad Uauloise
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. 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
313Calories
18 gProtein
63 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein18 g
Carbohydrates63 g
Fiber17 g
Sugars8.9 g
Total Fat2.8 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium1876 mg
Potassium2153 mg
Calcium222 mg
Iron19 mg
Magnesium138 mg
Phosphorus346 mg
Zinc3 mg
Copper2.4 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A1036 mcg
Vitamin E1.1 mg
Vitamin K235 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate253 mcg
Choline17 mg
Caffeine0 mg
Water780 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.
Salad Uauloise. — Wipe, cleanse, and slice some raw mushrooms, mixing them with sliced truffles, cold cooked (waxy) potatoes, and cos lettuce. Serve with a French or mayonnaise garnish
Cook this with the app: pantry check, scaling, and the assistant.