Salad A la Dumas

Name: Salad A la Dumas
Ingredients: 3 potatoes, boiled; 2 tomatoes; 1 lettuce; 1 small beetroot; 1 gherkin; 1 hard-boiled egg; 1 tablespoonful Tartare sauce; 1 dessertspoonful salad oil; 1 dessertspoonful anchovy essence; 1 dessertspoonful vinegar

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

614Calories

22 gProtein

110 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories614 kcal

Protein22 g

Carbohydrates110 g

Fiber13 g

Sugars11 g

Total Fat11 g

Saturated Fat2.2 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol187 mg

Sodium199 mg

Potassium3424 mg

Calcium191 mg

Iron5.2 mg

Magnesium175 mg

Phosphorus520 mg

Zinc3.4 mg

Copper0.9 mg

Manganese1.5 mg

Vitamin D1.1 mcg

Vitamin C123 mg

Vitamin A179 mcg

Vitamin E3.6 mg

Vitamin K152 mcg

Vitamin B61.8 mg

Vitamin B120.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.7 mg

Folate127 mcg

Choline219 mg

Caffeine0 mg

Water1212 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 41. The excerpt below is the record exactly as published.

SALAD A LA DUMAS. Salade d la Dumas. 3 potatoes, boiled. 2 tomatoes. 1 lettuce. 1 small beetroot. 1 gherkin. 1 hard-boiled egg. 1 tablespoonful Tartare sauce. 1 dessertspoonful salad oil. 1 dessertspoonful anchovy essence. 1 dessertspoonful vinegar

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