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Salade d VJSspagnole

Name: Salade d VJSspagnole
Yield: 6 servings
Ingredients: six small, firm tomatoes; three cooked potatoes; one beetroot; the yolks of three hard-boiled eggs; about half a pint of preserved French beans; pepper; salt; salad dressing (No. 1554)

From The new century cookery book, 1901

Serves 6

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

174Calories

8 gProtein

29 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories174 kcal

Protein8.3 g

Carbohydrates29 g

Fiber6.9 g

Sugars4.8 g

Total Fat3.8 g

Saturated Fat1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol93 mg

Sodium1776 mg

Potassium807 mg

Calcium72 mg

Iron2 mg

Magnesium57 mg

Phosphorus152 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0.6 mcg

Vitamin C32 mg

Vitamin A90 mcg

Vitamin E1 mg

Vitamin K18 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate64 mcg

Choline91 mg

Caffeine0 mg

Water217 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 415. The excerpt below is the record exactly as published.

Salade d VJSspagnole ( Spanish Salad). — Cut six small, firm tomatoes, three cooked potatoes, and one beetroot into thin slices ; put these in a bowl, add to it the yolks of three hard-boiled eggs, chopped rather finely, and about half a pint of preserved French beans, cut into short pieces. Season with pepper, salt, and salad dressing (No. 1554)

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