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Hot Lettuce
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
82Calories
5 gProtein
11 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein4.8 g
Carbohydrates11 g
Fiber2.3 g
Sugars0.5 g
Total Fat2.9 g
Saturated Fat0.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol3.3 mg
Sodium2546 mg
Potassium361 mg
Calcium68 mg
Iron1.3 mg
Magnesium44 mg
Phosphorus105 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.8 mcg
Vitamin E0.4 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate11 mcg
Choline14 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 87. The excerpt below is the record exactly as published.
Hot Lettuce. Fry several slices of ham, then remove from skillet. Add a little hot water to gravy with 1 teaspoon of vinegar, a pinch of dry mustard, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.