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Salad Solferino
From Scientific cooking with scientific methods, 1911
Serves 4
This was the salad Napoleon ordered after the battle of Solferino.
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
52Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein0.9 g
Carbohydrates13 g
Fiber1.1 g
Sugars7.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium86 mg
Potassium120 mg
Calcium15 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline11 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 4 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.
Salad Solferino. Prepare same as potato salad, using equal quantities of pickled beets cut same shape as the potatoes. Use vinegar from the beets, and, instead of grating the onion, cut it in fine rings
Cook this with the app: pantry check, scaling, and the assistant.