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Salade Italienne
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
89Calories
2 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories89 kcal
Protein2.4 g
Carbohydrates20 g
Fiber3.2 g
Sugars4.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium20 mg
Potassium500 mg
Calcium32 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A125 mcg
Vitamin E0.1 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate39 mcg
Choline13 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 126. The excerpt below is the record exactly as published.
SALADE ITALIENNE— Finely chop ¥2 cup (V2 can) of DEL MONTE Canned Red Pimientos and 1 small onion. Cut 2 cooked potatoes, 1 cooked carrot and 1 cooked turnip
Cook this with the app: pantry check, scaling, and the assistant.