Seakale Salad
From How to cook vegetables, 1911
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
926Calories
11 gProtein
10 gCarbs
89 gFat
Full nutrition (33 nutrients)
Calories926 kcal
Protein11 g
Carbohydrates10 g
Fiber0 g
Sugars0.6 g
Total Fat89 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.7 g
Cholesterol428 mg
Sodium129 mg
Potassium383 mg
Calcium183 mg
Iron1.7 mg
Magnesium29 mg
Phosphorus239 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C1.2 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline147 mg
Caffeine0 mg
Water399 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 85. The excerpt below is the record exactly as published.
Seakale Salad. Select a basket of very young and tender seakale, wash and trim it ; then cut it into short pieces, omitting the root part ; put the pieces in a basin and season 174 HOW TO COOK VEGETABLES. with salt, cover with cream and enough tarragon vinegar to flavour ; cover the basin with a cloth, and allow to stand for about 6 hours. Shred finely a well-washed and drained cabbage lettuce and mix this with the seasoned seakale. Dish up neatly in a salad bowl, garnish with slices of pickled beetroot
Cook this with the app: pantry check, scaling, and the assistant.