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Russian Salad

Name: Russian Salad
Yield: 1 servings
Ingredients: one ounce of cooked roast beef; same of cooked ham; same of cooked beef-tongue; same of cooked chicken; same of lean leg of cooked mutton; two truffles cut into very small dice-shaped pieces; six boned anchovies; a tablespoonful of Tartare sauce (No. 207)

From The table, 1889

Serves 1

Presented as published in 1889. 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

405Calories

32 gProtein

12 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories405 kcal

Protein32 g

Carbohydrates12 g

Fiber0.8 g

Sugars9.7 g

Total Fat25 g

Saturated Fat9.9 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol122 mg

Sodium1372 mg

Potassium606 mg

Calcium118 mg

Iron3.2 mg

Magnesium56 mg

Phosphorus355 mg

Zinc4.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.6 mcg

Vitamin C1.1 mg

Vitamin A49 mcg

Vitamin E1.7 mg

Vitamin K5.1 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate19 mcg

Choline89 mg

Caffeine3.6 mg

Water103 g

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 257. The excerpt below is the record exactly as published.

Russian Salad. — Cut up separately, in small dice-shaped pieces, one ounce of cooked roast beef, same of cooked ham, same of cooked beef- tongue, same of cooked chicken, same of lean leg of cooked mutton, and two truffles cut into very small dice-shaped pieces. Put them in a salad- bowl, separating each kind by six boned anchovies; then pour a table- spoonful of Tartare sauce (No. 20

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