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Salmagundi
From The new Annie Dennis cook book, 1905
Serves 6
Considered very fine.
Presented as published in 1905. 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
173Calories
9 gProtein
30 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein8.5 g
Carbohydrates30 g
Fiber6.7 g
Sugars7.8 g
Total Fat3.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Cholesterol93 mg
Sodium307 mg
Potassium1093 mg
Calcium94 mg
Iron7.1 mg
Magnesium64 mg
Phosphorus166 mg
Zinc1.2 mg
Copper1 mg
Manganese1.7 mg
Vitamin D0.6 mcg
Vitamin C41 mg
Vitamin A141 mcg
Vitamin E1.6 mg
Vitamin K20 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate63 mcg
Choline92 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 176. The excerpt below is the record exactly as published.
Salmagundi One dozen tomatoes, four cold Irish potatoes; one small onion, two or more blades of celery, three hard- boiled eggs. Slice the tomatoes and salt them; chop fine the potatoes, onion, celery and eggs, salting and peppering each separately. Then mix and pour over it one teacupful of good apple vinegar
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