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Salade a la Russe
From Miss Cameron's cookery book, 1898
Serves 4
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
523Calories
32 gProtein
40 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein32 g
Carbohydrates40 g
Fiber6.4 g
Sugars18 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol123 mg
Sodium933 mg
Potassium1660 mg
Calcium139 mg
Iron9.1 mg
Magnesium85 mg
Phosphorus467 mg
Zinc5.5 mg
Copper1.5 mg
Manganese1.1 mg
Vitamin D0.7 mcg
Vitamin C28 mg
Vitamin A295 mcg
Vitamin E1.2 mg
Vitamin K7.5 mcg
Vitamin B60.9 mg
Vitamin B124.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate94 mcg
Choline55 mg
Caffeine2.7 mg
Water410 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 49. The excerpt below is the record exactly as published.
Salade a la Ruflse. Border mould of aspic jelly decorated with hard-boiled egg, carrot, turnip, peas, chopped truffles, and pieces of boiled chicken. Eighteen pieces of tongue size of a shilling, \ pint cooked carrot, \ pint cooked turnip, \ pint cooked potatoes, 18 fillets of anchovies in half, 6 truffles, 12 button mushrooms, all small put. Mix all together in a pan and put on ice till wanted. Before serving, season with pepper, salt, 1 table- spoonful of oil, 2 of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.