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Radishes as Salad
From The home cook book, 1905
Serves 4
Leave a few leaves on the radish for easier handling.
Presented as published in 1905. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium15 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0.4 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 88. The excerpt below is the record exactly as published.
RADISHES AS SALAD Wash young, tender radishes in cold water, and cut off the tops to within an inch or three-quarters of an inch of the root. Sometimes one or two leaves are left about two and a half inches long to save a stubby appearance and to take hold of the radish by. Put the radishes in ice water to cool and crisp, and serve lying on small pieces of ice in a flat' dish. Do not peel the small button radish, but the long, large radish should be peeled and sliced in long slices. Dip the radish in salt, or a mixture of salt and pepper
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