vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fried Lettuce
From The household cook book, 1902
Serves 2
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
132Calories
8 gProtein
14 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories132 kcal
Protein8 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.5 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium77 mg
Potassium288 mg
Calcium63 mg
Iron1.2 mg
Magnesium21 mg
Phosphorus143 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C11 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate52 mcg
Choline156 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 178. The excerpt below is the record exactly as published.
FRIED LETTUCE — Chop lettuce and the tops of 2 onions fine, add 2 welhbeaten eggs, put a little salad oil or butter into a frying-pan, and pour in the mixture well beaten; cover, stir up when well heated, and serve with vinegar or lemon juice
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