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Orange Salad
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Good with roast game or poultry, hot or cold.
Presented as published in 1898. 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
76Calories
2 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories76 kcal
Protein1.6 g
Carbohydrates17 g
Fiber3.9 g
Sugars0.8 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1617 mg
Potassium261 mg
Calcium58 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A15 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate50 mcg
Choline1.7 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 261. The excerpt below is the record exactly as published.
Orange Salad. — This is good with roast game or poultry, hot or cold, also with cold salmon or trout. Take four Valencia and two Seville Oranges, peel them, slice them into thin 378 SALADS l’ings, and take out the pips. Arrange them in circles in a dish, letting each slice overlap the edge of the next. Squeeze two small lemons over the oranges, add a few drops of vinegar, a little white pepper, and a dust of salt. Some people add a dessertspoonful of salad oil
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