Plain Salad
From Artizan recipes, 1896
A salad should not be mixed until it is required for table, as it loses crispness.
Presented as published in 1896. 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
354Calories
4 gProtein
22 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein4.5 g
Carbohydrates22 g
Fiber0 g
Sugars2.1 g
Total Fat28 g
Saturated Fat2.1 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium97 mg
Potassium834 mg
Calcium86 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus116 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.3 mg
Vitamin K125 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water587 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 85. The excerpt below is the record exactly as published.
Plain Salad. Ingredients. One Lettuce. Two tablespoonfuls of Salad Oil. One tablespoonful of Vinegar. Half a teaspoonful of moist Sugar. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.