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Cold Meat with Stewed Lettuce
From Cookery for every household, 1914
Serves 3
Endive may be used instead of lettuce.
Presented as published in 1914. 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
281Calories
15 gProtein
17 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories281 kcal
Protein15 g
Carbohydrates17 g
Fiber0 g
Sugars0.2 g
Total Fat24 g
Saturated Fat7.5 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.9 g
Cholesterol98 mg
Sodium138 mg
Potassium813 mg
Calcium74 mg
Iron2.4 mg
Magnesium39 mg
Phosphorus190 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C2.4 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K82 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate5.8 mcg
Choline0.7 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 403. The excerpt below is the record exactly as published.
Cold Meat with Stewed Lettuce £ pt. white sauce. 2 table-sps. cream. Croutons fried bread. 2 or 3 lettuces. 1 or 2 oz. butter. £ lb. cold meat. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.