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Sorrel Salad
From The Cook County cook book, 1912
Serves 2
Recipe by Mabel Sturtevant, Chicago, 111.
Presented as published in 1912. 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
91Calories
1 gProtein
3 gCarbs
9 gFat
Full nutrition (28 nutrients)
Calories91 kcal
Protein0.6 g
Carbohydrates2.6 g
Fiber0.1 g
Total Fat8.9 g
Saturated Fat1.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat4.2 g
Cholesterol0 mg
Sodium102 mg
Potassium56 mg
Calcium10 mg
Iron0.1 mg
Magnesium2.2 mg
Phosphorus12 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C8.8 mg
Vitamin A3.3 mcg
Vitamin E1 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 331. The excerpt below is the record exactly as published.
SORREL SALAD.— Gather the tender tops when they first sprout, freshen them and drain thoroughly; place them in a salad bowl, and add half the quantity of tender celery, broken into short lengths, a very little garlic, and lastly, a French dressing
Cook this with the app: pantry check, scaling, and the assistant.