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Dressing for Lettuce
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
215Calories
13 gProtein
13 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein13 g
Carbohydrates13 g
Fiber0.1 g
Sugars13 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium1341 mg
Potassium145 mg
Calcium66 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus206 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 52. The excerpt below is the record exactly as published.
Dressing for Lettuce. — Half glass vinegar, tablespoon sugar, half teaspoon salt, half teaspoon mustard. Put on the fire and let come to a boil, pour on to two eggs beaten separately
Cook this with the app: pantry check, scaling, and the assistant.