Salad a la Redvers
From À la mode cookery, 1902
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
367Calories
1 gProtein
65 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories367 kcal
Protein1.3 g
Carbohydrates65 g
Fiber1.3 g
Sugars42 g
Total Fat11 g
Saturated Fat2.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat5.9 g
Cholesterol4.6 mg
Sodium460 mg
Potassium106 mg
Calcium33 mg
Iron0.6 mg
Magnesium7.1 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A7.2 mcg
Vitamin E1.2 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline13 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 45. The excerpt below is the record exactly as published.
Salad a la Redvers Chop up tomatoes quite small, add a bead of garlic and a shalot, and rub all through a sieve. Take four table-spoonfuls of aspic jelly and mix into the puree with an equal quantity of mayonnaise sauce. Decorate a round mould with slices of hard- boiled eggs, the yolks and whites separately stamped in fancy rounds and stars ; then line a plain mould with pale aspic, and arrange the slices of egg in the mould in tiers one above the other, yellow and white alternately, till the mould is full. Every here and there place a sprig of chervil. Set the mould on ice, and when quite set fill the centre with the tomato puree. Place on ice again and then turn out, garnish with small salad mixed with mayonnaise sauce round. Arrange watercress
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Cook this with the app: pantry check, scaling, and the assistant.