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Watercress Salad
From The national course in home economics, 1917
Serves 1
An excellent salad in the spring.
Presented as published in 1917. 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
162Calories
3 gProtein
41 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein3.2 g
Carbohydrates41 g
Fiber6.5 g
Sugars25 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium9716 mg
Potassium418 mg
Calcium147 mg
Iron2.6 mg
Magnesium48 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A47 mcg
Vitamin E0.5 mg
Vitamin K104 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate6.5 mcg
Choline5.1 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 336. The excerpt below is the record exactly as published.
WATERCRESS SALAD. An excellent salad in the spring of the year is the watercress. Make as simple as possible. Select the best bunches, remove the heavy stalks, clean and dry in a napkin and place in a salad bowl. Dress with salt, pepper and lemon, or vinegar, instead of lemon. A little sugar if desired
Cook this with the app: pantry check, scaling, and the assistant.