pescatariangluten-freenut-freesoy-freefish-free
Chlodnik
From Soyer's standard cookery, 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
468Calories
15 gProtein
27 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein15 g
Carbohydrates27 g
Fiber6.4 g
Sugars5.6 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1 g
Cholesterol270 mg
Sodium191 mg
Potassium1326 mg
Calcium460 mg
Iron1.4 mg
Magnesium66 mg
Phosphorus306 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C26 mg
Vitamin A89 mcg
Vitamin E1.3 mg
Vitamin K96 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate77 mcg
Choline165 mg
Caffeine0 mg
Water486 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 27. The excerpt below is the record exactly as published.
Chlodnik. Boil a quantity of rhubarb in water without sugar so as to make a strong and very sour liquor. To one quart of the hot liquor add four cooked beetroots cut in thick slices, two small pickled cucumbers cut into dice, the meat of two small or one moderately large crab minced finely and three hard- boiled eggs cut in slices. Simmer the whole gently for half an hour, then let it cool, and beat into it a pint of good sour cream
Cook this with the app: pantry check, scaling, and the assistant.