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Cress, Cucumber, and Tomato Salad
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
32Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein1.4 g
Carbohydrates6.2 g
Fiber0.4 g
Sugars1.2 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.7 mg
Potassium370 mg
Calcium33 mg
Iron0.2 mg
Magnesium21 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A35 mcg
Vitamin E0.2 mg
Vitamin K72 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline3.5 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 92. The excerpt below is the record exactly as published.
CRESS,-CUCUMBER-AND-TOMATO SALAD. Table Talk. Wash the cress and shake dry; arrange as a bed on a serving-dish, discarding the coarse stems; above this make a smaller bed of cucumbers, cut in slices or dice 214 KIRMESS COOK BOOK. and dressed with French dressings using three table- spoonfuls of oil and one of vinegar or lemon juice to a pint of cucumber. Arrange peeled tomatoes, clulled and cut in pieces, upon the cucumbers.
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