Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Walnut | 1 walnut half (4g) | 26 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two drops of cochineal
- a teaspoonful of made mustard
- a small teaspoonful of french capers
- a teaspoonful of parsley
- a saltspoonful of finely crumbled bread
- two tablespocnfuls of vinegar
- one lettuce about the size of a small walnut
Directions
milk, a teaspoonful of made mustard, two tablespocnfuls of vinegar, pepper, and salt. There are many people still living in remote parts of tlie country who prefer this style of dressing.
Salad, English, Mixed. — The old-fashioned English mixed salad generally consisted of English lettuce cut up into strips crossways, to which was added mustard and cress, boiled beet- root, chopped celery, spring onions, radishes, and watercress. It is by no means a bad mixture when dressed with oil, and, of course, it can be dressed a TAnglaise. It makes an excellent accompaniment to a huge hunk of cheese, a crusty loaf, a good appetite, and a better digestion.
Salad, Mayonnaise. — This is generally considered the king of salads, and it can be made an exceedingly pretty-looking dish. Take two or more French lettuces, clean and dry them as directed above, and take the small heart of one lettuce about the size of a small walnut, uncut from the stalk, so that you can stand it upright in the middle of the salad, raised above the surface. Arrange all the softer parts of the leaves on the top of the salad so as to make as much as possible a smooth surface. Make some Mayonnaise sauce, thick enough to be spread like butter, and mask this little mound and all the surface of the middle of the salad round it with a thin layer of the sauce, so that it looks like the top of a mould of solid custard. Orna- ment the edge of the salad with hard-boiled eggs cut in quarters, and place between the quarters slices of pickled gherkins and stoned olives. Take a small teaspoonful of French capers, dry them on a cloth, and sprinkle a few of them about an inch apart on the white surface. ISfext chop up, very finely, about half a teaspoonful of parsley, and see that this doesn't stick together in lumps. Place this on the end of a knife and flip the knife so that the little green specks of parsley fall on the white surface. Next take about half a saltspoonful of finely crumbled bread, and shake these in a saucer with one or two drops of cochineal. This will colour them a bright red, and they will have all the appearance of lobster-coral. Place these red bread-crumbs on the end of a knife and let them fall over the white surface like the parsley. The little red and green specks on the white background make the dish look exceedingly