gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Tomato Salad A La Russe

Name: Tomato Salad A La Russe
Yield: 6 servings
Ingredients: 6 tomatoes; Salt; pepper; vinegar; 1/2 cup cucumber dice; 1/2 cup cold, cooked chicken, diced; 1/4 cup cooked peas; 1/4 cup pickles, finely chopped; 2 tablespoons capers; Finely chopped parsley; Mayonnaise

From Boston Cooking-School cook book, 1896

Serves 6

Presented as published in 1896. 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

72Calories

5 gProtein

6 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories72 kcal

Protein5.2 g

Carbohydrates6.1 g

Fiber1.8 g

Sugars3.6 g

Total Fat3.3 g

Saturated Fat0.9 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.8 g

Cholesterol15 mg

Sodium171 mg

Potassium387 mg

Calcium26 mg

Iron0.7 mg

Magnesium23 mg

Phosphorus68 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A64 mcg

Vitamin E0.8 mg

Vitamin K18 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate23 mcg

Choline21 mg

Caffeine0 mg

Water163 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 211. The excerpt below is the record exactly as published.

TOMATO SALAD A LA RUSSE 6 tomatoes Salt, pepper, and vinegar YZ cup cucumber dice Y cup cold, cooked chicken, diced ¥% cup cooked peas Mayonnaise * Y4 cup pickles, finely chopped Lettuce 2 tablespoons capers Finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.