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Salad
From Banquets of the nations, 1911
Serves 4
Serve immediately with cheese.
Presented as published in 1911. 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
33Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein2.5 g
Carbohydrates6 g
Fiber3.2 g
Sugars2 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.9 mg
Potassium480 mg
Calcium80 mg
Iron2.3 mg
Magnesium30 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A718 mcg
Vitamin E0.3 mg
Vitamin K269 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate100 mcg
Choline1.1 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 202. The excerpt below is the record exactly as published.
o tablespoonfuls of water in a pan and fry till a light golden yellow, not brown. Salada Sala. (Salad.) Clean thoroughly a cos lettuce, tear the leaves rather larger than in a French salad, and put in a salad bowl. Mix some finely chopped chervil, tarragon, and about half the quantity of burnet, and some chives. Make a dressing of one tablespoonful each of water and white wine vinegar, some pepper
Cook this with the app: pantry check, scaling, and the assistant.