vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Water Cress Salad
From Cooking for profit, 1886
Serves 2
Best served fresh.
Presented as published in 1886. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4 kcal
Protein0.3 g
Carbohydrates0.7 g
Fiber0.1 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium76 mg
Calcium10 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus9.5 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A43 mcg
Vitamin E0.1 mg
Vitamin K68 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline2.4 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 55. The excerpt below is the record exactly as published.
Water Cress Salad. Cut away the rough stems, pick off the root fibers, and wash the cress care- fully. Drain, cut it in inch lengths, season in a bowl with a little salt and pepper, and when they are mixed in sprinkle with vinegar
Cook this with the app: pantry check, scaling, and the assistant.