I always heard the old saying that an apple a day keeps that doctor away, so I was surprised to see a “new’ version of the saying in a hundred-year-old cookbook. According to the cookbook, “a salad a day keeps the doctor away.”
Salads
Salad is to the human being what sunshine and air is to the plant. Just as the plant draws its color and freshness from the earth, so do you and I get the color in our cheeks and brightness in our eyes from the plants we eat. The very best way to get all of the good of the plant is to eat it in its crisp, delicious raw state.
Whenever it is possible, I do not remove the skin from the plants or fruits used in a salad, for the mineral salts and vitamins lie close to the skin and we cannot afford to miss them. I simply wash the vegetable or fruit very clean and chop it fine. The skin too often adds an attractive color which gives pleasure, as does the red skin of an apple.
The new adage says, “A salad a day keeps the doctor away.”
Mrs. Peterson’s Simplified Cooking (1926)
Apples. . . salads. . . perhaps the bottom line is that healthy eating keeps the doctor away.
The larger point is exactly right. On the other hand, there seems to be some agreement today that the nutritional value of certain veggies and fruits actually increases with cooking: tomatoes and carrots come to mind. This quiz in the New York Times is interesting. Of course, having lived through the cycles of coffee (eggs, butter, etc.) are good/bad/good/bad/good, I always add a dash of salt to such advice!
And a dash of salt in whatever your making!
These days I try to avoid that dash of salt. 🙂
Like “other” mixed advice on food from the last 70 years I take that with a grain of salt also….
🙂 It’s best to take a lot of advice with a grain of salt.
Yah Makes it go down easier….
Fascinating – I never previously heard that the nutritional value of some vegetables and fruits increases when cooked. It does seem like nutritional information and cooking recommendations periodically change.
I didn’t realize that 100 years ago, salads were considered so important. I love the description of how important salads are.
Like you, I was surprised that salads were considered very important a hundred years ago.
Now that I think about it, heirloom seed companies sell varieties of lettuce that are from the 1700s. Since lettuce and spinach are early crops, it would make sense they would be enjoyed after eating preserved food all winter.
I think you’re absolutely right. The early spring greens must have seemed very special.
We can never eat too many salads!
Agree!
Dinner just doesn’t seem complete without a salad.
I don’t always make a salad for part of our dinner, but I feel like I’m cooking healthier when I do.
Well, both sayings are completely right! Mrs. Peterson was quite wise.
That’s true – both saying are right!
Good advice that is true today.
Some things don’t change across the years.
A great reminder to us all, Sheryl. I remember my auntie (born in 1907) talking about how important vegetables and fruits were for health (she passed suddenly at 94 and was still regularly making her own bread). She was an excellent cook and always emphasised vegetables over meat. Decades of research now bear out that country wisdom. Less meat, more vegetables and fruits.
It’s nice to hear that this post brought back some warm memories of your aunt. She gave good advice.
I often add an apple to salads, so it works on both. 🙂
I hadn’t thought about it quite that way, but now that you mention it, it works both ways. I also often add an apple to salads.
Wise wisdom 100 years ago, and as we know it holds true today!
Some things stand the test of time.