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Lettuce-and-Cheese Salad
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
39Calories
2 gProtein
5 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories39 kcal
Protein1.9 g
Carbohydrates5.1 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.3 mg
Sodium46 mg
Potassium211 mg
Calcium44 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.7 mcg
Water144 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 338. The excerpt below is the record exactly as published.
Lettuce-and-Cheese Salad. — LTse any dry rich cheese, such as Parmesan, Roquefort, or Gorgonzola, about 2 heaped table-spoonfuls being sufficient for a head of Lettuce of medium size
Cook this with the app: pantry check, scaling, and the assistant.