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Salade de Cerises
From The new century cookery book, 1901
Serves 1
Excellent accompaniment for roast game or duck.
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
372Calories
3 gProtein
52 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories372 kcal
Protein3.2 g
Carbohydrates52 g
Fiber5.5 g
Sugars36 g
Total Fat15 g
Saturated Fat1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium537 mg
Calcium52 mg
Iron3 mg
Magnesium38 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K38 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Alcohol5.6 g
Water440 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 426. The excerpt below is the record exactly as published.
Salade de Cerises.— 1 lb. sour cooking cherries ( fresh or preserved), 1 tablespoonful salad oil, 1 teaspoonful lemon-juice, a few drops tarragon vinegar, 1 tablespoonful cognac or ^ table- spoonful kirschwasser, a few tarragon and chervil leaves chopped finely, a teaspoonful caster sugar
Cook this with the app: pantry check, scaling, and the assistant.