Dutch Salad
From 365 foreign dishes, 1908
Presented as published in 1908. 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
387Calories
20 gProtein
47 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein20 g
Carbohydrates47 g
Fiber4.7 g
Sugars37 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium531 mg
Calcium102 mg
Iron2.9 mg
Magnesium32 mg
Phosphorus337 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C14 mg
Vitamin A247 mcg
Vitamin E1.8 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline453 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 23. The excerpt below is the record exactly as published.
Dutch Salad. Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut herrings into one-half inch pieces. Add 2 apples cut line, 3 hard-boiled eggs sliced thin, some cooked beets cut fine, some celery and green onions cut into very small pieces. Season and mix together. Pour over some vinaigrette sauce
Cook this with the app: pantry check, scaling, and the assistant.