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Salmagundi
From The "A1" cookery book, 1901
Serves 6
Should be rather highly seasoned.
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
123Calories
17 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein17 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6 g
Saturated Fat2.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol54 mg
Sodium65 mg
Potassium256 mg
Calcium21 mg
Iron1.7 mg
Magnesium18 mg
Phosphorus159 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate4.2 mcg
Choline46 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 42. The excerpt below is the record exactly as published.
Salmagundi. — -1 calf’s foot, 1 pig’s foot, 1 lb. lean beef cut into small pieces. Put them together in a stew-pot with three pints of cold water, some peppercorns, lemon rind, and parsley
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