Sorrel Salad
From How to cook vegetables, 1911
Boiled pickled pork can be used instead of bacon.
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
141Calories
10 gProtein
1 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories141 kcal
Protein10 g
Carbohydrates0.6 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol30 mg
Sodium504 mg
Potassium150 mg
Calcium3.3 mg
Iron0.3 mg
Magnesium9.3 mg
Phosphorus117 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.7 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate0 mcg
Choline27 mg
Caffeine0 mg
Water8 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 89. The excerpt below is the record exactly as published.
Sorrel Salad. Pick and wash well some young leaves of sorrel ; drain them thoroughly and put in a salad bowl. Season with salt and pepper, mix with fried slices of bacon, cut into fine strips, and serve. Boiled pickled pork can be used in place of bacon. A little vinaigrette sauce
Cook this with the app: pantry check, scaling, and the assistant.