vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Rochelle Salad
From Cassell's dictionary of cookery, 1892
Serves 1
May substitute mayonnaise sauce for tartar sauce.
Presented as published in 1892. 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
686Calories
23 gProtein
37 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein23 g
Carbohydrates37 g
Fiber1.6 g
Sugars20 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat15 g
Polyunsaturated Fat15 g
Omega-30.1 g
Cholesterol586 mg
Sodium1183 mg
Potassium614 mg
Calcium211 mg
Iron3.6 mg
Magnesium52 mg
Phosphorus398 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C3 mg
Vitamin A306 mcg
Vitamin E4.4 mg
Vitamin K68 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate80 mcg
Choline451 mg
Caffeine5.4 mg
Water283 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1583. The excerpt below is the record exactly as published.
Rochelle Salad. — Wash two fine heads of celery, and dry them perfectly. Cut the best stalks into pieces an inch long, and lay these in a salad bowl, mixed ^vith the whites of three hard-boiled eggs, thinly shi-ed. Press the yolks of the eggs thi-ough a wire sieve, and the moment before serving pour over the salad a quarter of a pint of tartar sauce. Sprinkle over this first the powdered egg-yolks, and afterwards three fine truffles
Cook this with the app: pantry check, scaling, and the assistant.