Kipper Salad (Cold)

Name: Kipper Salad (Cold)
Ingredients: 1 filleted kipper; 1 lettuce; some potato salad; a few slices of beetroot; a few hard-boiled eggs; a little chopped herbs; pepper; salad dressing; 1 tablespoonful of Tarragon vinegar; a little chopped onion

From The victory cookery book, 1918

Presented as published in 1918. 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

504Calories

19 gProtein

64 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories504 kcal

Protein19 g

Carbohydrates64 g

Fiber11 g

Sugars0.7 g

Total Fat19 g

Saturated Fat4.2 g

Monounsaturated Fat6 g

Polyunsaturated Fat6.6 g

Omega-30 g

Cholesterol289 mg

Sodium976 mg

Potassium1802 mg

Calcium276 mg

Iron4.8 mg

Magnesium119 mg

Phosphorus353 mg

Zinc2.4 mg

Copper0.7 mg

Manganese4 mg

Vitamin D1.1 mcg

Vitamin C20 mg

Vitamin A132 mcg

Vitamin E0.8 mg

Vitamin K164 mcg

Vitamin B60.7 mg

Vitamin B120.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.2 mg

Folate62 mcg

Choline150 mg

Caffeine0 mg

Water880 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 22. The excerpt below is the record exactly as published.

Kipper Salad (Cold) Materials.—1 filleted kipper, 1 lettuce, some potato salad (see p. 165), a few slices of beetroot, a few hard-boiled eggs, a little chopped herbs, pepper and salad dressing, _ a little chopped onion, 1 tablespoonful of Tarragon vinegar

Cook this with the app: pantry check, scaling, and the assistant.