Kopfsalat (Lettuce Salad)
From German cookery for the English kitchen, 1906
The salad may be varied by the addition of chopped parsley, chives, Tarragon, dill, or borage, or slices of fresh cucumbers, and the sugar may be omitted if preferred.
Presented as published in 1906. 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
495Calories
0 gProtein
4 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein0.2 g
Carbohydrates4.2 g
Fiber0.2 g
Sugars1.6 g
Total Fat55 g
Saturated Fat4.1 g
Monounsaturated Fat41 g
Polyunsaturated Fat7 g
Omega-30.1 g
Cholesterol0 mg
Sodium0.6 mg
Potassium63 mg
Calcium3.7 mg
Iron0 mg
Magnesium3.7 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E19 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline3.2 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 63. The excerpt below is the record exactly as published.
A pinch of salt. M » ff pepper, mustard. >> »9 19 I OZ. fresh butter. 4 raw yolks. I gill best salad oil. I „ „ vinegar. I teaspoonful capers. Cream the butter with the pepper and mustard and stir in gradually the beaten-up yolks, oil, vinegar and capers. This sauce is suitable for potato salad or a mixed salad of potatoes and celery, or of potatoes and fish. Iif6 Salate. Kopfsalat.— I. (Lbttucb or Endive Salad. — I.) t lb. picked-over lettuce. fi^Il best vinegar or lemon juice. ^ gill salad oil. A pinch of salt. A little sugar
Cook this with the app: pantry check, scaling, and the assistant.