Allemande Salad
From The new practical cookery guide, 1913
Presented as published in 1913. 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
624Calories
25 gProtein
110 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein25 g
Carbohydrates110 g
Fiber17 g
Sugars43 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium417 mg
Potassium2680 mg
Calcium199 mg
Iron5 mg
Magnesium159 mg
Phosphorus525 mg
Zinc3.5 mg
Copper1 mg
Manganese1.4 mg
Vitamin D2 mcg
Vitamin C75 mg
Vitamin A164 mcg
Vitamin E1.2 mg
Vitamin K61 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate343 mcg
Choline339 mg
Caffeine0 mg
Water1005 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 139. The excerpt below is the record exactly as published.
Allemande — Salted cucumbers, potatoes, apples, onions, hard eggs, beetroot, and smoked or salted herrings
Cook this with the app: pantry check, scaling, and the assistant.