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Salade Americaine
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
39Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1.4 g
Carbohydrates8.6 g
Fiber1.6 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5 mg
Potassium257 mg
Calcium23 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate19 mcg
Choline8.3 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 279. The excerpt below is the record exactly as published.
Salade Americaine Coffee French pancake Coffee DINNER Potage Flamande Boiled codfish, sauce Horose Potatoes nature Tenderloin of beef, Bristol Lettuce salad Ice cream Assorted cakes Demi tasse Omelette Lorraine. Serve the omelette with small sausages, broiled bacon and Madeira sauce. Salade Americaine. Parboil one-half cup of okra cut in pieces one inch long. Peel a tomato and a boiled potato and cut in strips. Put in bowl with the okra, which has been allowed to cool, and garnish the top with very finely chopped Virginia ham over one half, and with chopped green peppers over the other half. Serve with French dressing
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