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Chicory Salad, Plain
From The table, 1889
Serves 4
Presented as published in 1889. 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
59Calories
4 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein4.3 g
Carbohydrates12 g
Fiber10 g
Sugars1.8 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium113 mg
Potassium1050 mg
Calcium250 mg
Iron2.3 mg
Magnesium75 mg
Phosphorus118 mg
Zinc1.1 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A715 mcg
Vitamin E5.7 mg
Vitamin K745 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate275 mcg
Choline32 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 254. The excerpt below is the record exactly as published.
Chicory Salad, Plain. — Procure two medium-sized heads of white, fine, fresh chicory ; pare off the green leaves, and cut away the root. Wash thoroughly, drain well in a salad-shaker or a linen napkin, then place it in a salad-bowl ; season with half a pinch of salt and the third of a pinch of pepper, diluted in a salad-spoonful of vinegar, and add one and a half salad-spoonfuls of sweet oil
Cook this with the app: pantry check, scaling, and the assistant.