Salade d'Endive de Belgique
From Dining in--Minneapolis/St. Paul cookbook, 1900
Use one volume of vinegar to five times as much oil.
Presented as published in 1900. 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
1448Calories
0 gProtein
0 gCarbs
163 gFat
Full nutrition (34 nutrients)
Calories1448 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat163 g
Saturated Fat12 g
Monounsaturated Fat123 g
Polyunsaturated Fat21 g
Omega-30.2 g
Cholesterol0 mg
Sodium0.6 mg
Potassium0.6 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E56 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.3 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 9. The excerpt below is the record exactly as published.
SALADE D’ENDIVE DE BELGIQUE 2 tablespoons vinegar 4/4 cup salad oil Salt 6 Belgian endives Freshly ground black pepper
Cook this with the app: pantry check, scaling, and the assistant.