Spring Salad
From Plain cookery recipes, 1908
Any salad in season may be used.
Presented as published in 1908. 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
202Calories
12 gProtein
25 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein12 g
Carbohydrates25 g
Fiber1.4 g
Sugars3.7 g
Total Fat6 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Cholesterol187 mg
Sodium165 mg
Potassium1181 mg
Calcium122 mg
Iron1.1 mg
Magnesium56 mg
Phosphorus230 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C16 mg
Vitamin A125 mcg
Vitamin E1.2 mg
Vitamin K133 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate40 mcg
Choline155 mg
Caffeine0 mg
Water724 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 31. The excerpt below is the record exactly as published.
Spring Salad. One lettuce. I Bunch of mustard and cress. Bunch of water-cress. | One tomato. One hard-boiled egg
Cook this with the app: pantry check, scaling, and the assistant.