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Cruet-Sauce for Salad
From A year's cookery, 1880
Serves 4
Garniture varies with the season and type of salad.
Presented as published in 1880. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.4 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0.7 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.6 g
Omega-30.8 g
Cholesterol0 mg
Sodium1750 mg
Potassium4.3 mg
Calcium2.6 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 93. The excerpt below is the record exactly as published.
a small spoonful of salt and half a tea-spoonful of pepper. Mix the ingredients to a paste with a little vinegar, then add more vinegar to make a brimming spoonful. Toss the salad lightly, but very thoroughly, in this for a minute or two ; then add three table-spoonfuls of fine Lucca oil
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