vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salade d la Saint Jacques (St. James's Salad)
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
572Calories
4 gProtein
40 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein4.3 g
Carbohydrates40 g
Fiber1.2 g
Sugars3.8 g
Total Fat44 g
Saturated Fat7.6 g
Monounsaturated Fat10 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol26 mg
Sodium359 mg
Potassium128 mg
Calcium31 mg
Iron2.2 mg
Magnesium17 mg
Phosphorus80 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A17 mcg
Vitamin E2 mg
Vitamin K91 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate107 mcg
Choline23 mg
Caffeine0.9 mg
Water30 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 420. The excerpt below is the record exactly as published.
Salade d la Saint Jacques (St. James's Salad).— Cook six ounces of rice in well seasoned white stock till tender ; when cold add to it two finely chopped truffles, six preserved mushrooms cut into dice or shreds, and two finely chopped shallots. Season with mayonnaise (No. 277) and range neatly in a salad dish. Sprinkle over with grated Parmesan cheese, and garnish with olives, slices of lemon, and slices of hard-boiled egg
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