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Truffle Salad

Name: Truffle Salad
Yield: 3 servings
Ingredients: Chop fine 6 truffles; 2 or 3 minced fillets of anchovies; Serve on lettuce with French dressing

From The Cook County cook book, 1912

Serves 3

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

128Calories

2 gProtein

11 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories128 kcal

Protein2.3 g

Carbohydrates11 g

Fiber0.6 g

Sugars9.2 g

Total Fat8.4 g

Saturated Fat4.5 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol15 mg

Sodium114 mg

Potassium86 mg

Calcium44 mg

Iron0.5 mg

Magnesium13 mg

Phosphorus48 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A35 mcg

Vitamin E0.5 mg

Vitamin K1.8 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate2.5 mcg

Choline2.3 mg

Caffeine3.6 mg

Water4.6 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 336. The excerpt below is the record exactly as published.

TRUFFLE SALAD.— Chop fine 6 truffles and mix with 2 or 3 minced fillets of anchovies. Serve on lettuce with French dress- ing

Cook this with the app: pantry check, scaling, and the assistant.