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Salade d’Ete (Summer Salad)
From The new century cookery book, 1901
Serves 4
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
50Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein2.5 g
Carbohydrates11 g
Fiber3.4 g
Sugars0.6 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium45 mg
Potassium343 mg
Calcium30 mg
Iron0.4 mg
Magnesium34 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K34 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate53 mcg
Choline20 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 4 servings.
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 d’Ete ( Summer • Salad). — This is a kind of lettuce salad, a mixture of lettuce, sliced cucumber, and artichoke bottoms, cut into thin slices ; the whole is highly seasoned with a nice salad dressing, and should be garnished with radishes and pickled red cabbage
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