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Bussian Salad

Name: Bussian Salad
Yield: 6 servings
Ingredients: Two small carrots; one turnip; a few small peas; a few green beans; one or two potatoes; salt

From Kirmess cook book, 1907

Serves 6

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

69Calories

3 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories69 kcal

Protein2.9 g

Carbohydrates14 g

Fiber4 g

Sugars4.4 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium19 mg

Potassium390 mg

Calcium37 mg

Iron0.9 mg

Magnesium29 mg

Phosphorus69 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A176 mcg

Vitamin E0.2 mg

Vitamin K26 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate35 mcg

Choline12 mg

Caffeine0 mg

Water108 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 92. The excerpt below is the record exactly as published.

BUSSIAN SALAD. Mrs, Gould's French Chef. Two small carrots, one turnip, a few small peas, a few green beans, one or two potatoes, cut up, other veg- etables if you wish; cut in very small pieces, put in boiling* water with salt

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