To Make a Salad (2nd Receipt)
From Instruction in cookery (London School Board receipts), 1890
Time: 1 hour
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
248Calories
17 gProtein
21 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein17 g
Carbohydrates21 g
Fiber0 g
Sugars0.4 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium240 mg
Potassium978 mg
Calcium142 mg
Iron2 mg
Magnesium50 mg
Phosphorus314 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K123 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water663 g
As published
This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 25. The excerpt below is the record exactly as published.
TO MAKE A SALAD (2nd Receipt). Ingredients : — Lettuce. Tarragon Vinegar. Eggs. Eschalots. Cress
Cook this with the app: pantry check, scaling, and the assistant.