gluten-freenut-freesoy-freefish-freeshellfish-free
Dutch Lettuce
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
111Calories
5 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein5.1 g
Carbohydrates16 g
Fiber0 g
Sugars0 g
Total Fat2.9 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol50 mg
Sodium94 mg
Potassium654 mg
Calcium79 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus119 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K92 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water452 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 32. The excerpt below is the record exactly as published.
DUTCH LETTUCE. Mrs. S. K. White. Wash carefully two cabbage lettuces, separate the leaves and tear each leaf into about three pieces. Cut a quarter of a pound of ham or bacon into dice and fry until brown ; while hot add two tablespoonsful of vinegar ; beat one egg until light add two tablespoons- ful of sour cream
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