gluten-freedairy-freenut-freeegg-freesoy-free
Swedish Salad
From Cassell's dictionary of cookery, 1892
Serves 3
Anchovies can be omitted if desired.
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
471Calories
19 gProtein
30 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories471 kcal
Protein19 g
Carbohydrates30 g
Fiber6.2 g
Sugars8.5 g
Total Fat32 g
Saturated Fat9.5 g
Monounsaturated Fat18 g
Polyunsaturated Fat2 g
Cholesterol64 mg
Sodium1640 mg
Potassium525 mg
Calcium187 mg
Iron7.6 mg
Magnesium40 mg
Phosphorus176 mg
Zinc3.5 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A44 mcg
Vitamin E3.1 mg
Vitamin K7.6 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate12 mcg
Choline31 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1649. The excerpt below is the record exactly as published.
Take a pickled herring, remove the skin and bones, cut the flesh into dice, and mix with it its bulk in cold-dressed beef, boiled potatoes, and sour juicy apples, all SAL (796) SAL cut up small. Add four anchovies, previously soaked in milk or water for a short time, freed from skin and hone, and torn into flakes, a tahle-spoonful of well-drained capers, a tahle- spoonful of pickled gherkins chopped small, a tahle-spoonful of chopped tarragon leaves, two table-spoonfuls of chopped chervil, and twenty stoned olives
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