gluten-freedairy-freenut-freesoy-free
Russian Salad
From Twentieth century home cook book, 1905
Serves 2
—Mrs. Charles A. Wilson, N. C.
Presented as published in 1905. 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
583Calories
57 gProtein
4 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein57 g
Carbohydrates3.6 g
Fiber0.4 g
Sugars0.1 g
Total Fat38 g
Saturated Fat7.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat12 g
Omega-30.6 g
Cholesterol203 mg
Sodium676 mg
Potassium1154 mg
Calcium103 mg
Iron2.2 mg
Magnesium94 mg
Phosphorus663 mg
Zinc4.5 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D3.2 mcg
Vitamin C1.1 mg
Vitamin A22 mcg
Vitamin E2.8 mg
Vitamin K30 mcg
Vitamin B60.6 mg
Vitamin B1218 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.5 mg
Folate23 mcg
Choline60 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 88. The excerpt below is the record exactly as published.
RUSSIAN SALAD. First soak six herrings in water for twenty-four hours ; skin and take out all bones, and cut them up fine. To this add some anchovies and about half pound of smoked salmon (lobster may be used instead of salmon if desired), chopped fine. Cold roast turkey, chicken or veal may be added and is an improvement. Add to the above a liberal amount of pickled cucumbers, capers and olives ; make a rich mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.