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Watercress Salad
From The table, 1889
Serves 4
Watercress salad does not require any oil.
Presented as published in 1889. 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein1.1 g
Carbohydrates4.2 g
Fiber1.7 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.2 mg
Potassium145 mg
Calcium51 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K57 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.8 mcg
Choline2.4 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 258. The excerpt below is the record exactly as published.
Watercress Salad. — Procure three bunches of sound, fresh watercress ; clean, and pare off the stalks, wash well, then dry in a cloth, place it in a salad-bowl, seasoning with half a pinch of salt, just a little pepper, and two wooden salad-spoonfuls gf vinegar
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