WATER-CRESS

an aquatic plant of pungent, salty and rather bitter flavor, which is especially popular as a spring salad. It grows wild in many parts, flourishing best in running waters with sandy bottoms. Under cultivation it is generally raised in wide shallow ditches of slowly moving water.

Water-cress offers itself as a pleasant means of providing the blood with a good supply of natural salts, potash and acids, for it is more generally endowed with such matters than any other vegetable of general consumption, excepting only spinach.

added by the pass

Recipes that use water-cress

10 dishes across the Historical Foodie library call for water-cress.

The Epicurean · 10

No. 2028 Turkey, American Style—Roasted Dinde Rotie a l'Americaine
No. 2470 Cream of Lobster Creme de Homard
No. 2572 Pyramid of Crustaceans a la Rochelaise and Pyramid of Crawfish Buisson de Crustaces a la Rochelaise et Buisson d'Ecrevisses
No. 2581 Salmon a la Farragut Saumon a la Farragut
No. 2584 Salmon a la Seymour Saumon a la Seymour
No. 2586 Salmon, Russian Style Saumon a la Russe
No. 2587 Salmon, Venetian Style Saumon a la Venitienne
No. 2588 Salmon, with Montpellier or Cambridge Butter Saumon au Beurre de Montpellier ou au Beurre de Cambridge
No. 2622 Bagration Salad Salade a la Bagration
No. 2663 Eggplant Salad, Provencal Salade d'Aubergines Provencale