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Cockle Salad
From The encyclopædia of practical cookery, 1890
Serves 3
Serve in a salad bowl.
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
635Calories
21 gProtein
7 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories635 kcal
Protein21 g
Carbohydrates7.4 g
Fiber0 g
Sugars0 g
Total Fat58 g
Saturated Fat22 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.3 g
Cholesterol54 mg
Sodium85 mg
Potassium0.2 mg
Calcium48 mg
Iron26 mg
Magnesium0.1 mg
Phosphorus0.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate0 mcg
Choline24 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 396. The excerpt below is the record exactly as published.
Cockle Salad. — Boil the fish slowly for half-an-hour with a little water and 2 table-spoonfuls of vinegar. Cut 6oz. of fat bacon into small pieces, put these in a frying-pan, and fry them till the oil turns a pale golden colour. Take the pan from the fire, and mix in one-third of vinegar to two- thirds of the bacon oil. When cooked, drain the Cockles, pick them out of their shells, and put them in a salad-bowl, with some chopped dandelion-leaves. Season the salad with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.