Anise Salad
From Most for your money cookbook, 1938
Best eaten raw.
Presented as published in 1938. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.4 kcal
Protein0.1 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.4 g
Total Fat0 g
Saturated Fat2.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium0.2 mg
Potassium16 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 77. The excerpt below is the record exactly as published.
a large blanched bulb of fine flavor, something like licorice. The best type is big, crisp and tender, known in Italian markets as "Mother Anise." You seldom get a bad one. The chief thing to look out for is withered outside leaves or too spindly a shape, which shows that the seed core has begun to develop. The bulb should be compact like celery and the top spray of leaves fresh and dark green in color. It's best eaten raw; try cut- ting one in eighths and dressing it with olive oil, lemon juke or vine- 144 MOST-FOR-YOUR-MONEY COOK BOOK gar, beaten together with salt and freshly ground pepper and then pepped up with a palmful of poppyseeds
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Cook this with the app: pantry check, scaling, and the assistant.