Chicory Salad

Name: Chicory Salad
Ingredients: Separate leaves from one head chicory; four tablespoons olive oil; two tablespoons vinegar; one tablespoon onion, finely chopped; one tablespoon parsley, finely chopped; one-fourth teaspoon salt; one-eighth teaspoon pepper

From What to Have for Dinner, 1905

Presented as published in 1905. 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

126Calories

9 gProtein

25 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories126 kcal

Protein8.8 g

Carbohydrates25 g

Fiber20 g

Sugars3.9 g

Total Fat1.6 g

Saturated Fat8.8 g

Monounsaturated Fat38 g

Polyunsaturated Fat5.6 g

Omega-30.4 g

Cholesterol0 mg

Sodium812 mg

Potassium2142 mg

Calcium512 mg

Iron4.8 mg

Magnesium154 mg

Phosphorus242 mg

Zinc2.2 mg

Copper1.5 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C127 mg

Vitamin A1449 mcg

Vitamin E11 mg

Vitamin K1563 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.6 mg

Folate558 mcg

Choline65 mg

Caffeine0 mg

Water500 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 51. The excerpt below is the record exactly as published.

CHICORY SALAD. Separate leaves from one head chicory, wash thor- oughly, and drain. Arrange in salad bowl as near the original shape as possible and pour over the following dressing: Mix one-fourth teaspoon salt, one-eighth teaspoon pepper, four tablespoons olive oil, two tablespoons vine- gar

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