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Green Lettuce
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
38Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein1.5 g
Carbohydrates6.7 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat1.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.6 g
Omega-31.4 g
Cholesterol0 mg
Sodium227 mg
Potassium278 mg
Calcium30 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.1 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 99. The excerpt below is the record exactly as published.
GREEN LETTUCE. Head Lettuce, Endive Lettuce. Quantity for 6 Persons. 2 heads of lettuce % tsp. of salt % cup of fine oil 1 pinch of pepper % cup of vinegar 1 tsp. of minced parsley
Cook this with the app: pantry check, scaling, and the assistant.