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Indian Salad
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
24Calories
2 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein1.7 g
Carbohydrates3.3 g
Fiber0.1 g
Sugars0.2 g
Total Fat0.2 g
Saturated Fat0.7 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.6 g
Omega-30.8 g
Cholesterol7.9 mg
Sodium28 mg
Potassium188 mg
Calcium23 mg
Iron0 mg
Magnesium13 mg
Phosphorus35 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin E1.8 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline4.6 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 745. The excerpt below is the record exactly as published.
Indian Salad. — Cut the meat of a lobster, or of a crab's claws, into pieces, and slice a couple of cucumbers, with two chilies, a Spanish onion, if liked, and two rennets. The seeds of the fruit should be removed, and the whole seasoned with pepper and salt. Put into the bowl two spoonfuls of vinegar, a little cayenne, and three spoonfuls of the best Lucca- oi
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