Every-Day Salad Mixture
From Culinary jottings, 1885
Strain through a tin strainer for a smooth sauce.
Presented as published in 1885. 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
30Calories
1 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein1.5 g
Carbohydrates2 g
Fiber0.8 g
Sugars0.6 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1.1 mg
Potassium50 mg
Calcium16 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.1 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate9.8 mcg
Choline7 mg
Caffeine0 mg
Water2.6 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 117. The excerpt below is the record exactly as published.
every-day salad mixture : — Put the very-hard boiled yolks of two eggs into a slop basin, with a tea-spoonful of powdered mustard, a scant salt-spoonful of salt, a pinch of sugar, and a tea-spoonful of minced shallot. Bruise these with a wooden or silver spoon, and work them to a paste with a little salad oil. Add oil by degrees till your paste is about the consistency of batter, then toss into it one by one the raiu yollcs of three eggs, continue the working, and add oil, till you have a nice rich sauce coating the spoon pretty thickly : you can now dole out a dessert-spoonful of tarragon or other aromatic vinegar
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