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Laitues braisees au Jus
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. 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
261Calories
5 gProtein
24 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein5 g
Carbohydrates24 g
Fiber0.7 g
Sugars1.8 g
Total Fat16 g
Saturated Fat6.3 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.8 g
Cholesterol15 mg
Sodium124 mg
Potassium931 mg
Calcium94 mg
Iron0.4 mg
Magnesium43 mg
Phosphorus128 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C3.3 mg
Vitamin A4.5 mcg
Vitamin E0.4 mg
Vitamin K124 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate6.6 mcg
Choline10 mg
Caffeine0 mg
Water614 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 390. The excerpt below is the record exactly as published.
Laitues braisees au Jus.— 6 lettuces, 6 slices fatbacon, 1 small onion, parsley and herbs, about 1 gill of stock (brown), 1 gill demi-glace sauce (No. 237), salt and pepper
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