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Salade d la Demidoff
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
443Calories
13 gProtein
80 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein13 g
Carbohydrates80 g
Fiber14 g
Sugars7.2 g
Total Fat9.7 g
Saturated Fat1.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol3.2 mg
Sodium3357 mg
Potassium2032 mg
Calcium303 mg
Iron19 mg
Magnesium146 mg
Phosphorus275 mg
Zinc2.2 mg
Copper2.8 mg
Manganese5.5 mg
Vitamin D0 mcg
Vitamin C123 mg
Vitamin A391 mcg
Vitamin E2.8 mg
Vitamin K151 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate73 mcg
Choline4.6 mg
Caffeine0.9 mg
Water537 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 417. The excerpt below is the record exactly as published.
Salade d la Demidoff . — 8 to 10 new kidney potatoes scraped and cooked in salted water, 2 large truffles, 3 young spring carrots, 2 young spring turnips, 1 lettuce {cabbage), salt, pepper,- a dessertspoonful of finely chopped herbs, salad oil, French wine vinegar
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