Watercress and Apple Salad (French)

Name: Watercress and Apple Salad (French)
Ingredients: some nice fresh watercress; rather more than half its bulk of good, sharp, and very thinly sliced apples; a French salad dressing, or in mayonnaise

From Salads, sandwiches, and savouries, 1901

Must be made when wanted to prevent apple discoloration.

Presented as published in 1901. 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

86Calories

0 gProtein

23 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories86 kcal

Protein0.5 g

Carbohydrates23 g

Fiber2.3 g

Sugars18 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium0 mg

Potassium162 mg

Calcium9 mg

Iron0.1 mg

Magnesium7.2 mg

Phosphorus20 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C7.2 mg

Vitamin A3.6 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate0 mcg

Choline6.1 mg

Caffeine0 mg

Water156 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.

Watercress and Apple Salad (French). — Well wash, pick over, and dry some nice fresh watercress and mix it with rather more than half its bulk of good, sharp, and very thinly sliced apples ; toss in a French salad dressing, or in mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.