Cress Salad
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories6.7 kcal
Protein0.2 g
Carbohydrates1.3 g
Total Fat0.1 g
Sodium39 mg
Potassium106 mg
Calcium19 mg
Iron0 mg
Magnesium4.4 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water38 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 17. The excerpt below is the record exactly as published.
CRESS SALAD Take equal parts of cresses and celery stalks; cut up, place in a salad-bowl, and sprinkle with sweet herbs ; pour over this a mayonnaise or plain dressing
Cook this with the app: pantry check, scaling, and the assistant.