Salade a la Danoise

Name: Salade a la Danoise
Ingredients: Take equal quantities of macaroni and any sort of flaky fish; a gill and a half of cream; a moderate sized horseradish grated; a pinch of sugar; a sprinkling of pepper; and salt

From Little French dinners, 1898

Serve with fried bread sippets.

Presented as published in 1898. 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

603Calories

4 gProtein

7 gCarbs

63 gFat

Full nutrition (22 nutrients)

Calories603 kcal

Protein3.5 g

Carbohydrates6.7 g

Total Fat63 g

Saturated Fat36 g

Monounsaturated Fat13 g

Cholesterol181 mg

Sodium36 mg

Potassium170 mg

Calcium108 mg

Iron0 mg

Magnesium10 mg

Phosphorus100 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin K4.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Niacin (B3)0.1 mg

Water102 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 55. The excerpt below is the record exactly as published.

Salade a la Danoise. — Take equal quantities of macaroni and any sort of flaky fish. Cook the former in boiling salted water, and when done put it on one side to <lrain ; then, having boiled the fish also in salted water, let it get cold, break it up into flakes, which put on a plate, and add a little tarragon vinegar with a sprinkling of pepper and salt. Then beat up a gill and a half of cream, not too stiffly, and mix with it a moderate sized horse- radish grated and a pinch of sugar

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