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Dressed Lettuce
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
26Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories26 kcal
Protein1.1 g
Carbohydrates5.1 g
Total Fat0.1 g
Sodium24 mg
Potassium209 mg
Calcium21 mg
Iron0 mg
Magnesium9.5 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water143 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 123. The excerpt below is the record exactly as published.
Dressed Lettuce. Wash dry and thoroughly chill a fine head of let- tuc
Cook this with the app: pantry check, scaling, and the assistant.