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Summer Julienne
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
78Calories
8 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein8 g
Carbohydrates11 g
Fiber3.2 g
Sugars2.2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium634 mg
Potassium351 mg
Calcium36 mg
Iron1.5 mg
Magnesium21 mg
Phosphorus89 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A19 mcg
Vitamin E0.6 mg
Vitamin K24 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate79 mcg
Choline17 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 139. The excerpt below is the record exactly as published.
SUMMER JULIENNE.— 1 qt. of consomme, Y^ cup cooked onions, cut in rings, ^ cup of cooked peas, J^ cup of asparagus tips, y^ cup of cooked string beans, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.