Frenchlunchvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Watercress-and-Potato Salad
From The Swedish, French, American cook book, 1918
Serves 2
Serve for luncheon or supper with any kind of meat, cheese, etc.
Presented as published in 1918. 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
793Calories
4 gProtein
22 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories793 kcal
Protein4.1 g
Carbohydrates22 g
Fiber3.3 g
Sugars3.9 g
Total Fat79 g
Saturated Fat14 g
Monounsaturated Fat23 g
Polyunsaturated Fat38 g
Cholesterol0 mg
Sodium773 mg
Potassium836 mg
Calcium103 mg
Iron1.3 mg
Magnesium44 mg
Phosphorus112 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A180 mcg
Vitamin E10 mg
Vitamin K167 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate35 mcg
Choline23 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 439. The excerpt below is the record exactly as published.
Watercress-and-Potato Salad Salade de Cresson aux Pommes Select fresh watercress, pick and clean well, remove all the bad leaves, grass, etc. Put in ice water with plenty of ice, in nice bunches, leave until ready to serve. When ready to serve, slice some potatoes (that have been peeled) with the fluted knife, pour over a nice French dressing that is flavored with mustard, Worcestershire sauce, etc.; put a bunch of watercress in the centre and four to five bunches of watercress all around. In between these bunches put quarters of tomato
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Cook this with the app: pantry check, scaling, and the assistant.