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Chard Salad
From The encyclopædia of practical cookery, 1890
Serves 4
The leaves can also be boiled and served as spinach.
Presented as published in 1890. 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
12Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium25 mg
Calcium6.8 mg
Iron0.1 mg
Magnesium5.7 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K52 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.1 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 229. The excerpt below is the record exactly as published.
Chard Salad. — Cut the leaves off the Chard without cutting the midrib, trim the midrib into equal-sized pieces, tie these in small bundles, and boil them for fifteen minutes. When cooked, drain the bundles, and leave them till cold ; then remove the string’s, and place them in a salad-bowl. Mix some oil and vinegar in equal quantities, season with salt and pepper, and pour the mixture over the salad, then serve. The leaves of the Chard
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