Salade Bagration
From The new practical cookery guide, 1913
Presented as published in 1913. 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
708Calories
119 gProtein
20 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein119 g
Carbohydrates20 g
Fiber7 g
Sugars11 g
Total Fat13 g
Saturated Fat2.9 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol549 mg
Sodium2182 mg
Potassium2501 mg
Calcium282 mg
Iron3.2 mg
Magnesium253 mg
Phosphorus1665 mg
Zinc12 mg
Copper3.8 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C10 mg
Vitamin A293 mcg
Vitamin E3.2 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B1220 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)19 mg
Folate260 mcg
Choline166 mg
Caffeine0 mg
Water763 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 11. The excerpt below is the record exactly as published.
Salade bagration — Anchovy fillets, tunny fish, lobster, beetroot, are neatly cut and blended with mayonnaise, garnished with sliced stoned olives and shredded lettuce
Cook this with the app: pantry check, scaling, and the assistant.