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Mulberry Salad
From The encyclopaedia of practical 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
96Calories
2 gProtein
20 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein2 g
Carbohydrates20 g
Fiber2.8 g
Sugars17 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium17 mg
Potassium296 mg
Calcium64 mg
Iron2.3 mg
Magnesium25 mg
Phosphorus54 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A1.1 mcg
Vitamin E1 mg
Vitamin K8.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate18 mcg
Choline14 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 558. The excerpt below is the record exactly as published.
Mulberry Salad. — Pick the fruit carefully and arrange it in a compote-dish, then sift caster sugar over it. Put into a basin 1 wineglassful of Chartreuse, 1 table-spoonful of ginger syrup, and the strained juice of an orange
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