vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
A Russian Salad
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe attributed to A. King.
Presented as published in 1907. 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
58Calories
1 gProtein
8 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein0.7 g
Carbohydrates7.6 g
Fiber0.4 g
Sugars5.1 g
Total Fat2.7 g
Saturated Fat1.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.2 mg
Sodium7 mg
Potassium28 mg
Calcium14 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Choline0.6 mg
Caffeine1.2 mg
Water5.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 9. The excerpt below is the record exactly as published.
A Russian Salad. Fill a border mould with aspic jelly (coloured red with a little cochineal) and various cooked vegetables, peas, asparagus points, French beans, etc., arranging them tastefully; then put it on the ice to set. Take the remains of cold salmon and put into a bowl with a few olives, and a few mush- rooms, and about four truffles cut small, and. a tea- spoonful of French caper sauce. Moisten these with a little mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.