Russian Salad

Name: Russian Salad
Ingredients: 2 ounces of roast chicken; the same quantity of ham; the same quantity of beef-tongue; the same quantity of beef; the same quantity of mutton; 4 truffles; 12 anchovies; 3 stalks of celery; 2 heads of lettuce; 8 tablespoonfuls of sauce tartare

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

1014Calories

76 gProtein

66 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories1014 kcal

Protein76 g

Carbohydrates66 g

Fiber1.2 g

Sugars18 g

Total Fat48 g

Saturated Fat19 g

Monounsaturated Fat19 g

Polyunsaturated Fat4.8 g

Omega-30 g

Cholesterol223 mg

Sodium3084 mg

Potassium3055 mg

Calcium441 mg

Iron6.8 mg

Magnesium192 mg

Phosphorus903 mg

Zinc11 mg

Copper0.9 mg

Manganese1.3 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A103 mcg

Vitamin E2.8 mg

Vitamin K257 mcg

Vitamin B61.6 mg

Vitamin B124.2 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)27 mg

Folate29 mcg

Choline161 mg

Caffeine7.2 mg

Water1439 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 16. The excerpt below is the record exactly as published.

RUSSIAN SALAD Chop and mix carefully together 2 ounces of roast chicken, and the same quantity of ham, beef-tongue, beef, and mutton, 4 truf- fles, 12 anchovies, 3 stalks of celery, 2 heads of lettuce. Mix with 8 tablespoonfuls of sauce tartare

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