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Alex. Dumas' Recipe for Salad

Name: Alex. Dumas' Recipe for Salad
Yield: 4 servings
Ingredients: cooked white potatoes; beets; half as much raw sliced tomatoes; pickled gherkins; anchovies, or tunny fish; chopped onion; sliced eggs; a French dressing; the yolk of an egg; a tablespoonful of olive oil; a teaspoonful of French mustard

From With a saucepan over the sea, 1902

Serves 4

Presented as published in 1902. 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

83Calories

4 gProtein

14 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories83 kcal

Protein3.5 g

Carbohydrates14 g

Fiber3.2 g

Sugars3.6 g

Total Fat1.5 g

Saturated Fat0.9 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol47 mg

Sodium105 mg

Potassium440 mg

Calcium21 mg

Iron0.8 mg

Magnesium26 mg

Phosphorus80 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C7.7 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate74 mcg

Choline43 mg

Caffeine0 mg

Water106 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 52. The excerpt below is the record exactly as published.

ALEX. DUMAS' RECIPE FOR SALAD. Cut into dice cooked white potatoes and beets in equal parts, add half as much raw sliced tomatoes, pickled gherkins, and anchovies, or tunny fish, arrange on a dish with chopped onion and sliced eggs, a French dressing being poured over and all mixed. Add the yolk of an egg blended with a tablespoonful of olive oil and a teaspoonful of French mustard

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