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Sorrel Salad
From Modern cookery, in all its branches, 1884
Serves 4
Can be mixed with lettuces and tarragon.
Presented as published in 1884. 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
68Calories
1 gProtein
6 gCarbs
5 gFat
Full nutrition (29 nutrients)
Calories68 kcal
Protein1.3 g
Carbohydrates5.7 g
Fiber0 g
Total Fat4.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium65 mg
Potassium210 mg
Calcium22 mg
Iron0.1 mg
Magnesium9.5 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin C4.3 mg
Vitamin A1.6 mcg
Vitamin E0.5 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Water150 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 148. The excerpt below is the record exactly as published.
SORREL SALAD. ( To serve with Lamb-cutlets , Veal-cutlets, or "Roast Lamb). This, though a very agreeable and refreshing salad, is not to be re- commended when there is the slightest tendency to disorder of the system ; for the powerful acid of the uncooked sorrel might in that case produce serious consequences.*' Take from the stems some very young tender sorrel, wash it deli- cately clean, drain it well, and shake it dry in a salad-basket, or in a soft cloth held by the four corners ; arrange it lightly in the bowl, and at the instant of serving, sauce it simply with the preceding French dressing of oil with a small portion of vinegar, or with a Mayonnaise mixed with chili instead of a milder vinegar. The sorrel may be divided with the fingers and mingled with an equal propor- tion of very tender lettuces
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Cook this with the app: pantry check, scaling, and the assistant.