Fingask Salad
From The Dudley book of cookery and household recipes, 1909
Ornament the salad according to taste.
Presented as published in 1909. 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
78Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein6.3 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.6 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol187 mg
Sodium62 mg
Potassium63 mg
Calcium25 mg
Iron0.6 mg
Magnesium5 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate22 mcg
Choline147 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 42. The excerpt below is the record exactly as published.
FINGASK SALAD CUT the salad very small, put it into a salad dish. Take some cream and put it in a small basin, add vinegar, mustard and a little salt according to taste. Take the yolk of a hard-boiled egg, bruise it into the cream
Cook this with the app: pantry check, scaling, and the assistant.