The recipe published in ‘The Modern Cook’ included quite a different version of today’s Russian salad. Its ingredients were lobster, anchovy, tuna, crab, prawns, stuffed olives, capers and red mayonnaise (with seafood coral).
In another recipe book (1856), ‘Cuisine Classique’, another version of the Russian salad was included. This one incorporated boiled potatoes, beetroot, celery, cucumber, gherkin, capers, anchovies, radish and mayonnaise.