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Lettuce-and-Tomato Salad
From The encyclopaedia of practical cookery, 1892
Serves 2
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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.4 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium36 mg
Calcium2.4 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A6.3 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline1 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 339. The excerpt below is the record exactly as published.
Lettuce-and-Tomato Salad. tomatoes, cut into thin slices, and place them over the Lettuce (see Fig. 1073). Season as follows : Mix 1 pinch of salt and l pinch of pepper in 2 table-spoonfuls of vinegar, add f l table-spoonfuls of oil,
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