Plain Salad
From High-class cookery recipes, 1897
Remember the old saying in making a salad, 'The vinegar should be measured out by a miser, the oil by a spendthrift, and a maniac should mix it.'
Presented as published in 1897. 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
449Calories
9 gProtein
43 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein8.6 g
Carbohydrates43 g
Fiber3.9 g
Sugars7.7 g
Total Fat28 g
Saturated Fat2.1 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium164 mg
Potassium1700 mg
Calcium245 mg
Iron2.5 mg
Magnesium93 mg
Phosphorus227 mg
Zinc2.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A75 mcg
Vitamin E10 mg
Vitamin K483 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate96 mcg
Choline8.6 mg
Caffeine0 mg
Water952 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 51. The excerpt below is the record exactly as published.
Plain Salad. Ingredients. Lettuces, Watercress, Mustard and Cress, Endive, Cucumber, Celery, a little of each. Beetroot. j One or two Spring Onions. Two tablespoonfuls of the best Salad Oil. One tablespoonful of Tarragon Vinegar, Pepper and Salt. Half a teaspoonful of made Mustard. One teaspoonful of Castor Sugar
Cook this with the app: pantry check, scaling, and the assistant.