Apple Salad

Name: Apple Salad
Ingredients: some apples; dust them with cayenne pepper; finely minced shallots; split capsicums; tiny pickled gherkins; strain a little lemon juice; salad oil; a pinch of salt; a pinch of powdered sugar

From The profession of cookery, from a French point of view, 1894

Best served with cold roast pork, goose, or raised pie.

Presented as published in 1894. 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

173Calories

1 gProtein

46 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories173 kcal

Protein1 g

Carbohydrates46 g

Fiber4.7 g

Sugars36 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium0 mg

Potassium324 mg

Calcium18 mg

Iron0.3 mg

Magnesium14 mg

Phosphorus40 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A7.2 mcg

Vitamin E0.2 mg

Vitamin K2.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline12 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 18. The excerpt below is the record exactly as published.

Apple Salad. A tasty accompaniment to cold roast pork, goose or raised pie. Keswicks are the best for this purpose, on account of their sharp juiciness and fine green skins. Core the apples, but leave the skins on. Slice them on to a shallow dish, dust them with cayenne pepper, and sprinkle among them a few finely minced shallots. Place a few split capsi- cums and tiny pickled gherkins about the edge, SALADS. 53 strain a little lemon juice, and mix it with an equal quantity of salad oil

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