English Salad
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
426Calories
12 gProtein
25 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein12 g
Carbohydrates25 g
Fiber0.7 g
Sugars0.4 g
Total Fat31 g
Saturated Fat15 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol428 mg
Sodium304 mg
Potassium952 mg
Calcium176 mg
Iron1.4 mg
Magnesium51 mg
Phosphorus299 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.8 mcg
Vitamin C0.1 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K125 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate51 mcg
Choline279 mg
Caffeine0 mg
Water653 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 42. The excerpt below is the record exactly as published.
English Salad. Take some lettuce, cress, mustard, and watercress all freshly gathered; wash them very carefully in plenty of clean, fresh water ; shake it well in a clean towel or salad basket to dry it. Take some beetroot that has been cooked, cut it into thin slices; arrange them with the green food tastily round a salad dish with a little horseradish finely shred, and pour over the following sauce : — Rub the yolks of two hard-boiled eggs quite smooth with the back of a wooden spoon ; add a saltspoonful of salt, sugar, and ready- made mustard, a tablespoonful of vinegar, a little pepper, and four tablespoonfuls of cream
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