Russian Salad

Name: Russian Salad
Ingredients: 1/2 pound of cold roast veal; 1/2 pound of smoked salmon; 3 sour pickles; 2 sour apples; 1 large onion; some beans; some capers; 3 hard-boiled eggs; some chopped nuts; mayonnaise dressing; sliced beets; olives

From 365 foreign dishes, 1908

Presented as published in 1908. 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

1221Calories

112 gProtein

61 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories1221 kcal

Protein112 g

Carbohydrates61 g

Fiber7.2 g

Sugars43 g

Total Fat60 g

Saturated Fat16 g

Monounsaturated Fat23 g

Polyunsaturated Fat13 g

Omega-31.3 g

Cholesterol885 mg

Sodium517 mg

Potassium2322 mg

Calcium192 mg

Iron5.7 mg

Magnesium159 mg

Phosphorus1362 mg

Zinc10 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D3 mcg

Vitamin C26 mg

Vitamin A247 mcg

Vitamin E2.4 mg

Vitamin K3.2 mcg

Vitamin B61.5 mg

Vitamin B1217 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)18 mg

Folate128 mcg

Choline462 mg

Caffeine0 mg

Water874 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 14. The excerpt below is the record exactly as published.

Russian Salad. Chop ^ pound of cold roast veal with J^ pound of smoked salmon, 3 sour pickles, 2 sour apples, i large onion, some beans and capers and 3 hard-boiled eggs chopped fine. Add some chopped nuts. Season and pour over a mayonnaise dressing. Garnish with sliced beets and olives

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