gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Italian Salad
From Cassell's dictionary of cookery, 1892
Serves 1
Ensure the meat is placed lightly in the bowl.
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
240Calories
9 gProtein
53 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories240 kcal
Protein8.8 g
Carbohydrates53 g
Fiber10 g
Sugars0.6 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium764 mg
Potassium1264 mg
Calcium137 mg
Iron18 mg
Magnesium93 mg
Phosphorus166 mg
Zinc1.4 mg
Copper2.7 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate43 mcg
Water244 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 757. The excerpt below is the record exactly as published.
Italian Salad. — Italian salads comprise every variety of vegetables, cooked or raw, and meat or fish, though it must not be supposed that the diJBterent ingxedients arc heaped to- gether without due regard to harmony. We give here one of the best salads : — Slice a couple of cold potatoes and the half of a beetroot, and mix them with some boiled celery and brussels sprouts. Season with vinegar or Tartar sauce. Add any cold meat in small pieces
Cook this with the app: pantry check, scaling, and the assistant.