Summer Salads
From English and French cookery, 1890
All salads should be made about 30-45 minutes before serving.
Presented as published in 1890. 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
43Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein1.3 g
Carbohydrates8.1 g
Fiber0.1 g
Sugars2.1 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.4 mg
Potassium347 mg
Calcium36 mg
Iron0 mg
Magnesium21 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A5.1 mcg
Vitamin E0 mg
Vitamin K53 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.5 mcg
Choline0.1 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 66. The excerpt below is the record exactly as published.
Summer Salads. — (1) Dissolve \ teaspoonful of white or brown sugar in a tablespoonful of vinegar, add 3 drops of tarragon vinegar, and cayenne and salt to taste. Break up a lettuce or endive wiped very dry, and add about ^ teaspoonful of chopped chives ; pour over the lettuce a tablespoonful of oil, and well mix it about with a wooden spoon and fork ; then sprinkle the vinegar mixture over and turn all well about again. - Garnish with slices of cucumber
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