Ordinary Salad
From The official handbook for the National Training School for Cookery, 1891
Salad can include various vegetables.
Presented as published in 1891. 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
333Calories
3 gProtein
22 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein3 g
Carbohydrates22 g
Fiber5.7 g
Sugars6.4 g
Total Fat28 g
Saturated Fat2.3 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium8.6 mg
Potassium385 mg
Calcium90 mg
Iron1.5 mg
Magnesium36 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A3.4 mcg
Vitamin E9.4 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate31 mcg
Choline11 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 164. The excerpt below is the record exactly as published.
ORDINARY SALAD. TOMATES FARC IE AU GRATIN. SICK-ROOM COOKERY— SCOLLOPED OYSTERS. FRIED SWEETBREAD. Appendix — Ordinary Salad. 447 ORDINARY SALAD. Average cost of INGREDIENTS. d. 1 Cos or long lettuce, or two cabbage lettuces . . i\ 2 tablespoonsful of best salad oil 3 1 dessertspoonful of common vinegar, or 1 tea- spoonful of tarragon and one teaspoonful of common vinegar } altspoon of salt j % a saltspoonful of pepper \ a teaspoonful of ready-made mustard I £ a small onion
Cook this with the app: pantry check, scaling, and the assistant.