Cherry Salad

Name: Cherry Salad
Ingredients: one pound of sour cooking cherries; one tablespoonful of salad oil; one teaspoonful of lemon juice; a few drops of tarragon vinegar; one tablespoonful of cognac; half a tablespoonful of Kirschwasser; a few tarragon and chervil leaves; a teaspoonful of castor sugar

From A second Dudley book of cookery and other recipes, 1914

Excellent accompaniment for roast game or duck.

Presented as published in 1914. 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

380Calories

3 gProtein

52 gCarbs

15 gFat

Full nutrition (35 nutrients)

Calories380 kcal

Protein3.1 g

Carbohydrates52 g

Fiber5.5 g

Sugars36 g

Total Fat15 g

Saturated Fat1 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol0 mg

Sodium18 mg

Potassium527 mg

Calcium50 mg

Iron2.9 mg

Magnesium37 mg

Phosphorus74 mg

Zinc0.3 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C3.4 mg

Vitamin A0 mcg

Vitamin E4.6 mg

Vitamin K38 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate1 mcg

Choline0.3 mg

Caffeine0 mg

Alcohol7.4 g

Water420 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 74. The excerpt below is the record exactly as published.

CHERRY SALAD ONE pound of sour cooking cherries (fresh or preserved), one tablespoonful of salad oil, one teaspoonful of lemon juice, a few drops of tarragon vinegar, one tablespoonful of cognac, or half a tablespoonful of Kirschwasser, a few tarragon and chervil leaves chopped finely and a tea- spoonful of castor sugar. If fresh cherries are used, remove the stalks and stones ; crack the latter and take out the kernels ; put them with the cherries in a bowl. Mix the remainder of the ingredients above given in a small basin, and mingle with the cherries. Serve in a small salad dish, or glass side dishes. This makes an excellent accompaniment for roast game or duck. ORANGE SALAD T^OUR oranges, half a lemon, one tablespoonful A- of sweet salad oil, one tablespoonful of brandy, half a teaspoonful of castor sugar

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Cook this with the app: pantry check, scaling, and the assistant.