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Watercress Salad
From The home cook book, 1905
Serves 4
Ensure the watercress is free from contaminants.
Presented as published in 1905. 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
354Calories
0 gProtein
2 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories354 kcal
Protein0.2 g
Carbohydrates2 g
Fiber0 g
Sugars0 g
Total Fat39 g
Saturated Fat7.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium371 mg
Potassium34 mg
Calcium11 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus5.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A25 mcg
Vitamin E4.5 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.6 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 90. The excerpt below is the record exactly as published.
WATERCRESS SALAD Pick out sprightly, young cresses. Break off the bruised and yellowed leaves, and wash in several waters, so that it is freed from all dust, sand, clinging insects, and also from any typhoid fever germs. Remember that watercress grows in small country streams, where the water is sometimes sluggish, and there is chance of its being contaminated by bad drainage. Drop the cress lightly in a salad bowl and pour over it French dressing
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