Salade d la Paysanne

Name: Salade d la Paysanne
Ingredients: pickled red cabbage; sliced cold potatoes; cooked celeriac or celery root; oil; vinegar; sliced cold salt or stewed beef

From Salads, sandwiches, and savouries, 1901

A rustic salad that pairs well with various meats.

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

1009Calories

52 gProtein

68 gCarbs

58 gFat

Full nutrition (33 nutrients)

Calories1009 kcal

Protein52 g

Carbohydrates68 g

Fiber10 g

Sugars2.5 g

Total Fat58 g

Saturated Fat23 g

Monounsaturated Fat25 g

Polyunsaturated Fat2.5 g

Cholesterol175 mg

Sodium884 mg

Potassium2619 mg

Calcium258 mg

Iron19 mg

Magnesium169 mg

Phosphorus746 mg

Zinc11 mg

Copper2.3 mg

Manganese4 mg

Vitamin D0 mcg

Vitamin C145 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K137 mcg

Vitamin B62 mg

Vitamin B126.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)12 mg

Folate52 mcg

Choline14 mg

Caffeine0 mg

Water667 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 8. The excerpt below is the record exactly as published.

Salade d la Paysanne. — For this you mix together pickled red cabbage, sliced cold potatoes, and either cooked celeriac or celery root, seasoning it all with pepper, salt, oil, and vinegar. Arrange this in a kind of wall round the dish, and fill up with sliced cold salt or stewed beef

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