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Salade Italienne (Italian 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
215Calories
14 gProtein
23 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein14 g
Carbohydrates23 g
Fiber3.2 g
Sugars3.1 g
Total Fat7.9 g
Saturated Fat2.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.1 g
Cholesterol48 mg
Sodium585 mg
Potassium747 mg
Calcium52 mg
Iron1.3 mg
Magnesium46 mg
Phosphorus191 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A5.2 mcg
Vitamin E0.6 mg
Vitamin K51 mcg
Vitamin B60.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate46 mcg
Choline12 mg
Caffeine0 mg
Water312 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 419. The excerpt below is the record exactly as published.
Salade Italienne {Italian Salad). — Cut half a pound of cold roast veal and half a pound of boiled potatoes into convenient- sized dice or slices. To this add four ounces of .cooked and pickled beetroot, four ounces of pickled gherkins, 1 tablespoonful of capers, and a handful of crisp lettuce leaves, season to taste, and pile up in a salad bowl. Pour over some fairly stiff remoulade (No. 285) or mayonnaise (No. 277) sauce, and garnish with stoned olives, slices of smoked Italian sausages, and slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.