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Salade Russe
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
392Calories
18 gProtein
71 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories392 kcal
Protein18 g
Carbohydrates71 g
Fiber13 g
Sugars17 g
Total Fat6.6 g
Saturated Fat2.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol49 mg
Sodium1733 mg
Potassium1321 mg
Calcium116 mg
Iron3.7 mg
Magnesium113 mg
Phosphorus325 mg
Zinc4.5 mg
Copper2.1 mg
Manganese0.9 mg
Vitamin D1.2 mcg
Vitamin C45 mg
Vitamin A536 mcg
Vitamin E1.2 mg
Vitamin K36 mcg
Vitamin B60.9 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate110 mcg
Choline183 mg
Caffeine1.8 mg
Water414 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 358. The excerpt below is the record exactly as published.
SALADE RUSSE Take equal quantities of carrots, potatoes, French beans, peas, truffles, capers, gherkins, sliced and cooked mushrooms, lobster meat, and lean ham—all cut julienne-fashion, and add some anchovy fillets.
Cook this with the app: pantry check, scaling, and the assistant.