vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Russian Salad
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
79Calories
4 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein3.5 g
Carbohydrates17 g
Fiber4.5 g
Sugars3.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium157 mg
Potassium386 mg
Calcium48 mg
Iron4 mg
Magnesium31 mg
Phosphorus70 mg
Zinc0.7 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A194 mcg
Vitamin E0.3 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate32 mcg
Choline12 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 124. The excerpt below is the record exactly as published.
Russian Salad. Use one and one-half cups each of cold cooked po- tatoes, carroty, peas and beans
Cook this with the app: pantry check, scaling, and the assistant.