Endive Salad

Name: Endive Salad
Ingredients: One head of Endive; Half of a small Beetroot; A small slice of Onion; A dessertspoonful of Salad Oil; Three dessertspoonfuls of French Vinegar; Pepper

From The Apsley cookery book, 1905

Presented as published in 1905. 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

215Calories

10 gProtein

38 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories215 kcal

Protein10 g

Carbohydrates38 g

Fiber23 g

Sugars9.9 g

Total Fat6.2 g

Saturated Fat0.8 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol0 mg

Sodium231 mg

Potassium2319 mg

Calcium535 mg

Iron4.8 mg

Magnesium165 mg

Phosphorus279 mg

Zinc2.4 mg

Copper1.5 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C131 mg

Vitamin A1430 mcg

Vitamin E13 mg

Vitamin K1491 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.7 mg

Folate579 mcg

Choline73 mg

Caffeine0 mg

Water594 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 90. The excerpt below is the record exactly as published.

Endive Salad. Ingredients . One head of Endive. Half of a small Beetroot. A small slice of Onion. A dessertspoonful of Salad Oil. Three dessertspoonfuls of French Vinegar. Pepper

Cook this with the app: pantry check, scaling, and the assistant.