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Lettuce
From The new Kentucky home cook book, 1884
Serves 3
Presented as published in 1884. 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
34Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories34 kcal
Protein1.5 g
Carbohydrates6.7 g
Total Fat0.1 g
Sodium32 mg
Potassium278 mg
Calcium28 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.4 mg
Water191 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 65. The excerpt below is the record exactly as published.
LETTUCE. Wash very carefully
Cook this with the app: pantry check, scaling, and the assistant.