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Green Lettuce with Mayonnaise Dressing

Name: Green Lettuce with Mayonnaise Dressing
Yield: 6 servings
Ingredients: 2 heads of lettuce; 2 yolks of eggs; 4 tbsps. of sour cream; 2 tbsps. of vinegar; % tsp. of mustard; % tsp. of salt; 1 pinch of white pepper; 1 pinch of sugar

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

79Calories

4 gProtein

7 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories79 kcal

Protein3.9 g

Carbohydrates7.4 g

Fiber0 g

Sugars0.1 g

Total Fat3.5 g

Saturated Fat1.6 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol67 mg

Sodium260 mg

Potassium317 mg

Calcium49 mg

Iron0.4 mg

Magnesium16 mg

Phosphorus82 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate7.9 mcg

Choline49 mg

Caffeine0 mg

Water216 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 WITH MAYONNAISE DRESSING. Head, Endive, Escariol Lettuce. Quantity for 6 Persons. 2 heads of lettuce % tsp. of mustard 2 yolks of eggs % tsp. of salt 4 tbsps. of sour cream 1 pinch of white pepper 2 tbsps. of vinegar 1 pinch of sugar

Cook this with the app: pantry check, scaling, and the assistant.