A Dainty Salad
From The child's cookery book, 1900
Presented as published in 1900. 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
52Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories52 kcal
Protein1.8 g
Carbohydrates9.9 g
Total Fat0.6 g
Sodium120 mg
Potassium658 mg
Calcium88 mg
Iron0 mg
Magnesium33 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin K48 mcg
Vitamin B60.1 mg
Water306 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 9. The excerpt below is the record exactly as published.
A Dainty Salad Get a small cucumber, cut it lengthways and scoop out the seeds, rinse it in cold water, chop up three or four sticks of celery in small pieces, fill the cucumber with the pieces of celery, and arrange each half of the cucumber on one or two lettuce leaves. Then make a mayonnaise mixture
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