Russian Salad

Name: Russian Salad
Ingredients: a half cup of green peas; a half cup of string beans; a half cup of asparagus tips; two artichoke hearts; a celery root; a sliced pimiento; a few sprigs of cauliflower; two sliced potatoes; a cucumber; a boiled beet; a cup each of shredded celery; and cold chicken or veal; two tablespoons of gelatine; two of tarragon vinegar; a cup of very stiff mayonnaise; half a cup of double cream

From Pan-Pacific cook book, 1915

Any of the vegetables can be omitted and others substituted.

Presented as published in 1915. 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

2585Calories

48 gProtein

134 gCarbs

210 gFat

Full nutrition (34 nutrients)

Calories2585 kcal

Protein48 g

Carbohydrates134 g

Fiber34 g

Sugars20 g

Total Fat210 g

Saturated Fat50 g

Monounsaturated Fat46 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol213 mg

Sodium2313 mg

Potassium4681 mg

Calcium498 mg

Iron9.5 mg

Magnesium380 mg

Phosphorus861 mg

Zinc5.6 mg

Copper2 mg

Manganese2.7 mg

Vitamin D0.4 mcg

Vitamin C220 mg

Vitamin A101 mcg

Vitamin E8.9 mg

Vitamin K592 mcg

Vitamin B61.6 mg

Vitamin B120.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.1 mg

Folate636 mcg

Choline240 mg

Caffeine0 mg

Water1455 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 65. The excerpt below is the record exactly as published.

RUSSIAN SALAD Have ready — boiled, drained, and chilled — a half cup each of green peas, string beans, asparagus tips, two artichoke hearts, a celery root, cut in cubes, a sliced pimiento, a few sprigs of cauliflower, and two sliced potatoes and a cit- ii8 SALADS AND COLD DISHES cumber, a boiled beet, and a cup each of shredded celery and cold chicken or veal. Mix all together and add a few fillets of anchovy, some ham, cut in dice, and two sliced hard eggs and some stoned olives. Soak two tablespoons of gelatine in two of tarragon vinegar and dissolve over hot water. Cool and beat it into a cup of very stiff mayon- naise ; then fold in half a cup of double cream

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