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Des Cerneaux, or Walnut Salad
From Modern cookery, in all its branches, 1884
Serves 2
This salad is common in France but less so in England.
Presented as published in 1884. 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
91Calories
2 gProtein
1 gCarbs
9 gFat
Full nutrition (22 nutrients)
Calories91 kcal
Protein1.8 g
Carbohydrates1.4 g
Fiber0.7 g
Total Fat8.7 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat6.2 g
Sodium0 mg
Potassium53 mg
Calcium11 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Thiamin (B1)0 mg
Niacin (B3)0.2 mg
Water0.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 147. The excerpt below is the record exactly as published.
DES CERNEAUX, OR WALNUT SALAD. This is a common summer salad in France, where the growth of walnuts is generally abundant, but is not much served in England ; though the sweet flavour of the just-formed nut is very agreeable. Take the walnuts when a pin will pierce them easily
Cook this with the app: pantry check, scaling, and the assistant.