Salade Suedoise
From Salads, sandwiches, and savouries, 1901
A hearty salad with a mix of flavors.
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
1399Calories
72 gProtein
93 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories1399 kcal
Protein72 g
Carbohydrates93 g
Fiber18 g
Sugars37 g
Total Fat84 g
Saturated Fat27 g
Monounsaturated Fat42 g
Polyunsaturated Fat5.3 g
Cholesterol193 mg
Sodium8016 mg
Potassium1955 mg
Calcium295 mg
Iron23 mg
Magnesium183 mg
Phosphorus683 mg
Zinc11 mg
Copper3.1 mg
Manganese3.3 mg
Vitamin D3.9 mcg
Vitamin C29 mg
Vitamin A399 mcg
Vitamin E3.9 mg
Vitamin K147 mcg
Vitamin B61.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate76 mcg
Choline171 mg
Caffeine0 mg
Water935 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.
Salade Suedoise. — For this toss together pickled herring freed from skin and bone, and trimmed into fillets, cold roast or stewed beef, cold boiled potatoes, and sour apples, all chopped roughly, with capers and sliced French gherkins ; seasoning it with a plain oil and vinegar
Cook this with the app: pantry check, scaling, and the assistant.