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Boiled Lettuce
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
103Calories
4 gProtein
20 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories103 kcal
Protein4.5 g
Carbohydrates20 g
Total Fat0.4 g
Sodium97 mg
Potassium834 mg
Calcium85 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus115 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin K123 mcg
Vitamin B60.2 mg
Thiamin (B1)0.3 mg
Niacin (B3)1.3 mg
Water573 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 59. The excerpt below is the record exactly as published.
BOILED LETTUCE Lettuce that has grown too old for salad may still be cooked, forming a very palatable dish. Wash four or five heads of lettuce
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