vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Yorkshire Ploughman’s Salad
From Modern cookery, in all its branches, 1884
Serves 2
Young onions can be added if desired.
Presented as published in 1884. 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
23Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein0 g
Carbohydrates5.4 g
Fiber0 g
Sugars5.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium5 mg
Calcium1.9 mg
Iron0.3 mg
Magnesium0.9 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 148. The excerpt below is the record exactly as published.
YORKSHIRE ploughman’s SALAD. Mix tieacle and vinegar, in the proportion of one tablespoonful of the first to two of the latter ; add a little black pepper
Cook this with the app: pantry check, scaling, and the assistant.