Salad
From Cookery book, 1940
Other salad plants can be used in exactly the same way, endive, water cress, small young cabbage leaves, etc. Hard-boiled egg, cooked fish, chicken, etc., can be added if liked.
Presented as published in 1940. 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
280Calories
12 gProtein
56 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories280 kcal
Protein12 g
Carbohydrates56 g
Fiber2.9 g
Sugars6.3 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium208 mg
Potassium2577 mg
Calcium227 mg
Iron1 mg
Magnesium122 mg
Phosphorus334 mg
Zinc2.9 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A101 mcg
Vitamin E1.3 mg
Vitamin K313 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0 mg
Niacin (B3)4 mg
Folate36 mcg
Choline16 mg
Caffeine0 mg
Water1565 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 18. The excerpt below is the record exactly as published.
Salads Notes on the Preparation of Salad Plants Wash all green salad plants well in salted water. Drain and lay on a cloth to dry. In washing cress, etc., take little bunches of the leaves and hold on to them while they are being washed, then lay the bunches on a clean cloth to dry. If the small salad plants are turned into the water for washing, it is almost impossible to collect them in bunches and arrange them neatly in the salad. All green salad plants should be kept covered with a cloth and should be perfectly dry. Never cut the lettuce—always tear it into pieces. Skin the tomatoes by plunging them for a few seconds into boiling water and then into cold water. ‘The skin can then be removed easily. Salad 2 lettuce. Small cress. 2 tomatoes. Mayonnaise or French dress- Cucumber
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