Parisian Salad

Name: Parisian Salad
Ingredients: six cold boiled potatoes; the same quantity of beets; also of boiled celery; the yolks of four hard-boiled eggs; two tablespoonfuls of anchovy sauce; four tablespoonfuls of oil; one tablespoonful of mustard; two tablespoonfuls of vinegar; a few tarragon leaves chopped fine; two pinches of pepper

From French dishes for American tables, 1886

Presented as published in 1886. 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

1041Calories

54 gProtein

159 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1041 kcal

Protein54 g

Carbohydrates159 g

Fiber30 g

Sugars3.9 g

Total Fat23 g

Saturated Fat6.8 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol746 mg

Sodium5739 mg

Potassium4052 mg

Calcium534 mg

Iron58 mg

Magnesium366 mg

Phosphorus851 mg

Zinc6.2 mg

Copper8 mg

Manganese12 mg

Vitamin D4.4 mcg

Vitamin C47 mg

Vitamin A300 mcg

Vitamin E2.1 mg

Vitamin K0.8 mcg

Vitamin B62.6 mg

Vitamin B122.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)12 mg

Folate199 mcg

Choline593 mg

Caffeine0 mg

Water919 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 77. The excerpt below is the record exactly as published.

Parisian Salad. Cut in small pieces six cold boiled potatoes, the same quantity of beets, and also of boiled celery, both cold, and cut in small pieces. Mix the yolks of four hard-boiled eggs with two tablespoonfuls of anchovy sauce, press through EGGS, MACARONI, SALADS, ETC. 169 a sieve, add, little by little, four tablespoonfuls of oil, one tablespoonful of mustard, two tablespoonfuls of vinegar, a few tarragon leaves chopped fine

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