Lettuce and Bean Salad

Name: Lettuce and Bean Salad
Ingredients: 2 lettuces; beetroot; 4 tablespoonfuls salad oil; 2 tablespoonfuls chilli vinegar; 1 saltspoonful salt; pinch of pepper; cooked French beans; 1 slice toasted bread

From Sea Cookery, 1911

Can be varied with haricot beans.

Presented as published in 1911. 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

773Calories

12 gProtein

57 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories773 kcal

Protein12 g

Carbohydrates57 g

Fiber0.9 g

Sugars1.9 g

Total Fat57 g

Saturated Fat4.3 g

Monounsaturated Fat41 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol0.3 mg

Sodium354 mg

Potassium1707 mg

Calcium206 mg

Iron1.4 mg

Magnesium84 mg

Phosphorus261 mg

Zinc2.3 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E19 mg

Vitamin K251 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.8 mg

Folate31 mcg

Choline4.9 mg

Caffeine0 mg

Water1155 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 64. The excerpt below is the record exactly as published.

LETTUCE AND BEAN SALAD. 2 lettuces beetroot 4 tablespoonfuls salad oil 2 tablespoonfuls chilli vinegar 1 saltspoonful salt pinch of pepper cooked French beans 1 slice toasted bread

Cook this with the app: pantry check, scaling, and the assistant.