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Endive Salad
From Soyer's standard cookery, 1912
Serves 4
Rub the inside of the salad bowl with a clove of garlic for flavor.
Presented as published in 1912. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.8 kcal
Protein0.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat2 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol1 mg
Sodium46 mg
Potassium9.1 mg
Calcium3.2 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus3.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Choline1 mg
Caffeine0 mg
Water6.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 218. The excerpt below is the record exactly as published.
Endive Salad. Trim and cut up finely a good-sized head of endive, and add a dressing made of two parts of olive oil to one of tarragon vinegar, a teaspoonful of anchovy paste, a little celery seed, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.