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Lettuce-and-Asparagus Salad (Salade de Laitue aux Asperges)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with cheese crackers or any kind of meat or cheese for luncheon or dinner.
Presented as published in 1918. 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
762Calories
3 gProtein
15 gCarbs
79 gFat
Full nutrition (29 nutrients)
Calories762 kcal
Protein2.5 g
Carbohydrates15 g
Fiber0.2 g
Total Fat79 g
Saturated Fat14 g
Monounsaturated Fat23 g
Polyunsaturated Fat38 g
Cholesterol0 mg
Sodium786 mg
Potassium479 mg
Calcium52 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C1.8 mg
Vitamin A29 mcg
Vitamin E9 mg
Vitamin K62 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate23 mcg
Water325 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 434. The excerpt below is the record exactly as published.
Lettuce-and-Asparagus Salad ( Salade de Laitue aux Asperges ) Dress the platter with nice lettuce leaves that have been well washed, put in ice water until crispy. Cook asparagus till green, well seasoned with salt. When done, drain off the water carefully, and put the asparagus on a platter in the icebox to get cold. Heap the asparagus on top of the lettuce leaves, put the heart of the lettuce in the centre, and arrange small white leaves neatly around; pour over some well-seasoned French dressing
Cook this with the app: pantry check, scaling, and the assistant.