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Kitchen Salt
From Temperance cook book, 1887
Serves 1
A perfect treasure for inexperienced cooks.
Presented as published in 1887. 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
332Calories
6 gProtein
85 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein5.8 g
Carbohydrates85 g
Fiber14 g
Sugars50 g
Total Fat2 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium19412 mg
Potassium744 mg
Calcium259 mg
Iron5.6 mg
Magnesium96 mg
Phosphorus88 mg
Zinc0.7 mg
Copper0.8 mg
Manganese7.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.6 mg
Vitamin K91 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9.5 mcg
Choline6.3 mg
Caffeine0 mg
Water7.1 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 34. The excerpt below is the record exactly as published.
KITCHEN SALT. An article that will be found useful for all persons, and a per- fect treasure when you have an inexeprienced cook, or one who does not season well. Take two teacupfuls of fine salt, the same of sugar, and one-half a cup of black pepper
Cook this with the app: pantry check, scaling, and the assistant.