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Yorkshire Ploughman's Salad
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
62Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein2.1 g
Carbohydrates14 g
Fiber2.2 g
Sugars3.8 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2546 mg
Potassium335 mg
Calcium57 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5.9 mcg
Choline2.4 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2347. The excerpt below is the record exactly as published.
Yorkshire Ploughman's Salad.— Wash some lettuces, and dry them perfectly. Shi-ed them finely, and toss "them lightly in a sauce made as follows : — Mix thoroughly a salt- spoonful of salt with an equal quantity of pepper, two table-spoonfuls of vinegar, and one of treacle. Add the sauce to the salad at the moment of serving. A bunch of chives or a handful of young onions
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