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Watercress Salad
From The Cook County cook book, 1912
Serves 2
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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.4 kcal
Protein0.3 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.1 mg
Potassium41 mg
Calcium15 mg
Iron0 mg
Magnesium2.6 mg
Phosphorus7.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K31 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline1.1 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 338. The excerpt below is the record exactly as published.
WATERCRESS SALAD.— Select the best bunches, remove the heavy stalks, clean and dry in a napkin and place in a salad-bowl. Dress with salt, pepper, lemon or vinegar. Add a little sugar, if desired
Cook this with the app: pantry check, scaling, and the assistant.