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Salmagundi
From Cassell's dictionary of cookery, 1892
Serves 6
For a variation, mince herring flesh with chicken and ham, refill skins, and serve.
Presented as published in 1892. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1 kcal
Protein0.1 g
Carbohydrates0.2 g
Fiber0.2 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.9 mg
Potassium18 mg
Calcium4.2 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.6 mcg
Choline0.5 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1652. The excerpt below is the record exactly as published.
Salmagundi. — A salmagundi is a sort of vegetable mosaic made with pickled her- ring, cold dressed chicken, salt beef, radishes, endive, olives, iSrc, all arranged with regard to contrast in colour as well as flavour, and served with oil, vinegar, pepper, and salt. The fol- lowing is a good recipe for a salmagundi : — Take a large round dish; place in the centre a bunch of fresh endive, and lay round it strips of herring or anchov
Cook this with the app: pantry check, scaling, and the assistant.