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Salad a la Russe
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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
72Calories
5 gProtein
6 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein5.2 g
Carbohydrates6 g
Fiber1.9 g
Sugars3.7 g
Total Fat3.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.8 g
Cholesterol15 mg
Sodium176 mg
Potassium381 mg
Calcium26 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A65 mcg
Vitamin E0.8 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate24 mcg
Choline22 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 35. The excerpt below is the record exactly as published.
SALAD a la RUSSE. 6 tomatoes. 1/3 cup cold cooked peas. 1/3 cup cucumbers cut in dice. V2 cup cold cooked chicken. 1/4 cup pickles finely chopped. Parsley. 2 tbls. capers
Cook this with the app: pantry check, scaling, and the assistant.