Lettuce and Radish Salad with French Dressing

Name: Lettuce and Radish Salad with French Dressing
Ingredients: i tp salt; ^ tp pepper; 1 J tb olive oil; 1 tb lemon juice or vinegar; 2 or 3 leaves of lettuce; 4 radishes; a dozen radishes

From Domestic science (1914 text-book), 1914

Always eat salads with a fork.

Presented as published in 1914. 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

208Calories

9 gProtein

41 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories208 kcal

Protein9 g

Carbohydrates41 g

Fiber0.3 g

Sugars0 g

Total Fat0.9 g

Saturated Fat3.2 g

Monounsaturated Fat14 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol0 mg

Sodium2527 mg

Potassium1684 mg

Calcium177 mg

Iron0.5 mg

Magnesium78 mg

Phosphorus232 mg

Zinc2.1 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K248 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0 mg

Niacin (B3)2.6 mg

Folate0.2 mcg

Choline0.1 mg

Caffeine0 mg

Water1146 g

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 60. The excerpt below is the record exactly as published.

Lettuce and Radish Salad with French Dressing Materials used: Class Rule Home Rule i tp salt i tp salt ^ tp pepper i tp pepper 1 J tb olive oil 6 tb olive oil 1 tb lemon juice or vinegar 2 to 6 tb lemon juice or a few grains cayenne, pap- vinegar rika or black pepper a few grains of cayenne, 2 or 3 leaves of lettuce paprika or black pepper 4 radishes desired quantity of lettuce a dozen radishes

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