Salad with Boiled Tongue and Apples

Name: Salad with Boiled Tongue and Apples
Ingredients: six boiled potatoes; half a dozen small cucumber pickles; two small boiled beets; two raw apples; three boiled carrots; one large boiled celery root; mayonnaise dressing; hard boiled eggs; capers; ripe olives; parsley

From Bohemian San Francisco, 1914

Presented as published in 1914. 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

1355Calories

36 gProtein

292 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories1355 kcal

Protein36 g

Carbohydrates292 g

Fiber43 g

Sugars87 g

Total Fat13 g

Saturated Fat2.1 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.6 g

Cholesterol187 mg

Sodium10099 mg

Potassium6358 mg

Calcium832 mg

Iron9.1 mg

Magnesium380 mg

Phosphorus866 mg

Zinc6 mg

Copper2.3 mg

Manganese3.2 mg

Vitamin D1.1 mcg

Vitamin C172 mg

Vitamin A1669 mcg

Vitamin E4.2 mg

Vitamin K249 mcg

Vitamin B63.7 mg

Vitamin B120.6 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate441 mcg

Choline313 mg

Caffeine0 mg

Water2568 g

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 67. The excerpt below is the record exactly as published.

x boiled po- tatoes, half a dozen small cucumber pickles and two small boiled beets, all cut up, and two raw apples, three boiled car- rots and one large boiled celery root, all minced. Mix all the above in salad bowl and pour over it mayonnaise dressing. Garnish the tops with hard boiled eggs, sliced, and capers, and ripe olives from which the stones have been removed. Garnish the bowl with parsley

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