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Russian Salad
From The Hotel St. Francis cook book, 1919
Serves 1
Serve very cold.
Presented as published in 1919. 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
375Calories
47 gProtein
26 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories375 kcal
Protein47 g
Carbohydrates26 g
Fiber5 g
Sugars0 g
Total Fat8.6 g
Saturated Fat3 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.5 g
Cholesterol118 mg
Sodium483 mg
Potassium1299 mg
Calcium112 mg
Iron12 mg
Magnesium91 mg
Phosphorus489 mg
Zinc8.4 mg
Copper1.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B61.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate39 mcg
Choline178 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 20. The excerpt below is the record exactly as published.
Russian salad Caramel custard Coffee DINNER Tomate Parisienne (cold) Consomme parfait Boiled salmon, Hollandaise Potatoes nature Fricandeau of veal, au jus Sorrel with eggs Carrots with cream Baba au rhum Coffee Russian salad. Equal parts of boiled carrots, turnips, beets and pota- toes, cut in small dice, boiled peas, boiled string beans cut in small pieces, and one slice of cold roast beef cut in small squares. Put all in salad bowl, season with salt, pepper, a little Cayenne pepper, and just enough tarragon vinegar
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