Braised Lettuces
From Hilda's diary of a Cape housekeeper, 1902
Presented as published in 1902. 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
149Calories
4 gProtein
20 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein4.4 g
Carbohydrates20 g
Fiber4.4 g
Sugars9.3 g
Total Fat6.3 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol11 mg
Sodium168 mg
Potassium446 mg
Calcium59 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C15 mg
Vitamin A504 mcg
Vitamin E0.5 mg
Vitamin K8.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate41 mcg
Choline22 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 76. The excerpt below is the record exactly as published.
Braised Lettuces. — We have so many lettuces now in the garden that it is difficult to keep ahead of them and find use for them before they run to seed. Wash the lettuces well and boil them two minutes, then take them up and place in a pan of cold water. Drain off all the v/ater and place them in a Yorkshire-pudding tin, with bacon top and bottom, onions and carrots, and a bay leaf
Cook this with the app: pantry check, scaling, and the assistant.