vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Russian Salad
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
35Calories
1 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein0.5 g
Carbohydrates3.4 g
Fiber0.6 g
Sugars0.5 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0.9 mg
Sodium89 mg
Potassium35 mg
Calcium6.4 mg
Iron0.2 mg
Magnesium3.8 mg
Phosphorus9.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A33 mcg
Vitamin E0.2 mg
Vitamin K6.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.3 mcg
Choline1 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 159. The excerpt below is the record exactly as published.
RUSSIAN SALAD.— Out up very small, equal quantities of any cold vegetables, adding lettuce, endive and cress, if you have them; add any cold flaked fish, mix all well in a bowl with mayonnaise sauce
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