Lettuce a la Nivernaise
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
33Calories
3 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein2.7 g
Carbohydrates4.3 g
Fiber0 g
Sugars4.2 g
Total Fat0.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium880 mg
Potassium128 mg
Calcium14 mg
Iron0.4 mg
Magnesium4.7 mg
Phosphorus31 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate4.7 mcg
Choline6.9 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 149. The excerpt below is the record exactly as published.
LETTUCE A LA NIVERNAISE (Laitues a la Nivernaise) Small heads young lettuce Salt and pepper Butter Young carrots Beef broth 1 teaspoon granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.