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Russian Salad
From Lessons in cooking through preparation of meals, 1912
Serves 1
Other fish may be used if desired.
Presented as published in 1912. 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
544Calories
33 gProtein
98 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories544 kcal
Protein33 g
Carbohydrates98 g
Fiber29 g
Sugars10 g
Total Fat3.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.4 g
Cholesterol14 mg
Sodium965 mg
Potassium2446 mg
Calcium263 mg
Iron21 mg
Magnesium215 mg
Phosphorus539 mg
Zinc3.6 mg
Copper2.6 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A137 mcg
Vitamin E2.9 mg
Vitamin K55 mcg
Vitamin B61.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.8 mg
Folate385 mcg
Choline96 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 193. The excerpt below is the record exactly as published.
RUSSIAN SALAD HOT ROLLS STRAWBERRY TARTS ICED TEA Russian Salad Place in the center of a small platter or chop plate a small can salmon from which the bones and skin have been removed. Other fish may be used if desired. Marinate with oil and vinegar (4 T oil, 2 T vinegar, oil poured on first, then vinegar), i c cold cooked peas, i c cold cooked string beans, and i c cold cooked potatoes, cubed ; arrange in sections around the fish on the platter, first peas, then beans, then potatoes ; outline each section with strips of tomato
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