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Salade de Cardon
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
87Calories
6 gProtein
6 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein5.9 g
Carbohydrates6.1 g
Fiber0.8 g
Sugars1.3 g
Total Fat4.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.3 g
Cholesterol1.8 mg
Sodium512 mg
Potassium123 mg
Calcium24 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A5.3 mcg
Vitamin E0.4 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate19 mcg
Choline2.9 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 416. The excerpt below is the record exactly as published.
Salade de Cardon. — Trim and wash one or two sticks of cardoon, cut off the root and leaves and cut into two or three inch lengths. Boil these in slightly salted water until they can be peeled easily. Put them on a sieve to drain and cool. Cut the cardoons in halves crossways and shred each finely, like julienne roots. Prepare a little mayonnaise sauce (No. 277), flavoured with garlic vinegar, put it in a salad-bowl, and dress the shredded cardoon on top of this. Garnish tastefully with hard-boiled white of egg and shreds of gherkins
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