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Russian Salad

Name: Russian Salad
Yield: 6 servings
Ingredients: Tomatoes, 2.; Carrots, 4.; Onion, 1/2.; Celery stalk, 1.; Watercress, 2 sprigs.; Mayonnaise, 1 pint.; Salt.

From Vegetarian Cook Book, 1904

Serves 6

Presented as published in 1904. 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

530Calories

2 gProtein

7 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories530 kcal

Protein1.6 g

Carbohydrates7.2 g

Fiber1.8 g

Sugars3.9 g

Total Fat55 g

Saturated Fat8.6 g

Monounsaturated Fat12 g

Polyunsaturated Fat33 g

Omega-33.9 g

Cholesterol31 mg

Sodium504 mg

Potassium278 mg

Calcium30 mg

Iron0.4 mg

Magnesium12 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C9.2 mg

Vitamin A364 mcg

Vitamin E2.9 mg

Vitamin K130 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate20 mcg

Choline32 mg

Caffeine0 mg

Water108 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 39. The excerpt below is the record exactly as published.

USSIAN SALAD Tomatoes, 2. Carrots, 4. Onion, %. Celery stalk, 1. Watercress, 2 sprigs. Mayonnaise, 1 pint. Salt.

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