gluten-freedairy-freenut-freesoy-free
Sallat (Salad)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
517Calories
32 gProtein
42 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories517 kcal
Protein32 g
Carbohydrates42 g
Fiber9 g
Sugars11 g
Total Fat26 g
Saturated Fat5 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.4 g
Cholesterol160 mg
Sodium2475 mg
Potassium815 mg
Calcium304 mg
Iron11 mg
Magnesium63 mg
Phosphorus326 mg
Zinc5.2 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C17 mg
Vitamin A103 mcg
Vitamin E5.2 mg
Vitamin K12 mcg
Vitamin B61 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.3 mg
Folate33 mcg
Choline208 mg
Caffeine0 mg
Water457 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 248. The excerpt below is the record exactly as published.
Sallat. (Salad.) Mix together an equal quantity of cold roast beef, boiled potatoes, russet apples, and pickled herring cut in small squares. Steep four anchovies in water, drain, cut them into small pieces, and mix them with the above ingredients ; add one tablespoonful each of chopped gherkins, well-drained capers, and chopped tarragon, one tablespoonful of chopped chervil, one finely chopped hard-boiled egg, and twenty turned olives
Cook this with the app: pantry check, scaling, and the assistant.