Mock Grab Salad d' Americaine

Name: Mock Grab Salad d' Americaine
Ingredients: 4oz. to 6oz. of any soft rich cheese; about a gill of best white wine vinegar; a good teaspoonful of essence of anchovy; broken up lettuce; sliced cucumber

From Salads, sandwiches, and savouries, 1901

Any white fish can be used.

Presented as published in 1901. 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

630Calories

34 gProtein

29 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories630 kcal

Protein34 g

Carbohydrates29 g

Fiber0 g

Sugars0.4 g

Total Fat40 g

Saturated Fat22 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol118 mg

Sodium1032 mg

Potassium1335 mg

Calcium938 mg

Iron1.1 mg

Magnesium97 mg

Phosphorus703 mg

Zinc5.8 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D0.1 mcg

Vitamin C0.6 mg

Vitamin A359 mcg

Vitamin E1 mg

Vitamin K174 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.3 mg

Folate24 mcg

Choline4.2 mg

Caffeine0 mg

Water922 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 4. The excerpt below is the record exactly as published.

Mock Grab Salad d V Americaine. — Mash up from 4oz. to 6oz. of any soft rich cheese with pepper (black and red), salt, mustard (both French and English), and about a gill of best white wine vinegar mixed with a good teaspoonful of essence of anchovy. 8 SALADS, SANDWICHES, &c. This should be as thick as butter. Flake some cold cooked cod, and put a little of this mixture on each flake. Now arrange this fish in the bowl, with broken up lettuce, celery (salsify, celeriac, or seakale can be used), sliced cucumber

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