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Watercress Salad
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
39Calories
0 gProtein
2 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories39 kcal
Protein0.3 g
Carbohydrates2 g
Fiber0.8 g
Sugars0 g
Total Fat3.5 g
Saturated Fat0.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium2426 mg
Potassium42 mg
Calcium16 mg
Iron0.3 mg
Magnesium5.4 mg
Phosphorus5.1 mg
Zinc0 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E1.2 mg
Vitamin K5.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.4 mg
Caffeine0 mg
Water3.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 218. The excerpt below is the record exactly as published.
Watercress Salad. Wash the sprigs of young watercress very thoroughly and mix with a dressing made in the following way : — STANDARD COOKERY. 317 Put a saltspoonful of salt and half as much pepper into a cup with a tablespoonful of salad oil. Mix thoroughly, and then add gradually two more tablespoonfuls of oil and one of vinegar, with a little onion juice if liked
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