Ordinary English Salad
From Practical home cookery, 1906
Oil is optional when using cream.
Presented as published in 1906. 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
285Calories
5 gProtein
29 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories285 kcal
Protein5.3 g
Carbohydrates29 g
Fiber0 g
Sugars6.7 g
Total Fat16 g
Saturated Fat9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0 g
Cholesterol45 mg
Sodium108 mg
Potassium886 mg
Calcium120 mg
Iron0.3 mg
Magnesium41 mg
Phosphorus142 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K124 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water627 g
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 53. The excerpt below is the record exactly as published.
ordinary English salad and its dressing. The ordinary English salad is a mixture of lettuce, mustard and cress, beetroot, SALADS. 103 radishes, to which are sometimes added endive and celery. If in season, a little celery is certainly an im- provement to a mixed salad of this kind ; and some even recommend a few slices of boiled potatoes. The usual dressing to a salad of this description is made by mixing three or four table-spoonfuls of cream with half a table -spoonful or more of brown sugar, two table- spoonfuls of vinegar, about a tea-spoonful of made mustard, pepper and salt
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