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Winter Salad
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
80Calories
3 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein2.6 g
Carbohydrates17 g
Fiber3.4 g
Sugars4.3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1868 mg
Potassium601 mg
Calcium34 mg
Iron0.8 mg
Magnesium32 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate72 mcg
Choline9.3 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 144. The excerpt below is the record exactly as published.
WINTER SALAD. Potato and Truffle Salad : called a la Demidoff. Rub the bowl with oil. Lay a row of slices of cold potato (the best potatoes are those that were done in the oven), and then a row of slices of truffle, cut very thin. The best truffles are those that have been cooked in white wine and allowed to get cold. Alternate layers of these should finish by one of truffles. Put all round tiny white onions and stoned olives, and work the whole up with oil and vinegar, or oil and white wine. This salad, unlike a lettuce salad, is the better for being left for two hours in the pantry. Winter Salad. Do not boil the potatoes for this dish, but bake or roast them. Cut them into pieces, not slices, and water them well, while still warm, with red wine. Let them get quite cold. Then add some celery and beetroot, or some tomatoes cut into slices, and give very little vinegar, but plenty of salt
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