pescatariangluten-freedairy-freenut-freesoy-free
Russian Salad
From Cassell's dictionary of cookery, 1892
Serves 6
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
71Calories
2 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein1.7 g
Carbohydrates15 g
Fiber4.5 g
Sugars8.8 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium62 mg
Potassium479 mg
Calcium41 mg
Iron0.4 mg
Magnesium23 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A178 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate96 mcg
Choline1.9 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1624. The excerpt below is the record exactly as published.
Russian Salad. — Cut some carrots, tur- nips, parsnips, and beetroot into strips with a scoop. Add, if liked, other vegetables, such as asparagus, peas, French beans, gherkins, capers, scraped horseradish, &c. &c. Put the vegetables in a salad-dish in layers, season each layer with mayonnaise or Tartar sauce, and gradually di- minish the size of the layers, till the salad comes to a point. Ornament with a border of aspic jelly, picked prawns, olives, or gherkins, and garnish the surface with small balls of ca^aare
Cook this with the app: pantry check, scaling, and the assistant.