gluten-freedairy-freenut-freesoy-free
Salmagundi Salad
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
526Calories
44 gProtein
5 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein44 g
Carbohydrates5.1 g
Fiber1.1 g
Sugars1.8 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.7 g
Cholesterol339 mg
Sodium938 mg
Potassium687 mg
Calcium89 mg
Iron3.8 mg
Magnesium66 mg
Phosphorus406 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C30 mg
Vitamin A233 mcg
Vitamin E1.6 mg
Vitamin K150 mcg
Vitamin B60.8 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate60 mcg
Choline258 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 329. The excerpt below is the record exactly as published.
SALMAGUNDI SALAD. — Arrange on a platter in separate groups chopped veal or chicken, hard-boiled eggs, chopped sepa- rately, sardines, or anchovies, tongue, pickled beets or red cabbage, chopped pickles or capers, and parsley or cress
Cook this with the app: pantry check, scaling, and the assistant.