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Lettuce-and-Tomato Salad
From The Swedish, French, American cook book, 1918
Serves 4
Can be served with meat or cheese.
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
31Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein1.4 g
Carbohydrates6.3 g
Fiber0.4 g
Sugars0.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium26 mg
Potassium281 mg
Calcium24 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4.6 mcg
Choline2.1 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 433. The excerpt below is the record exactly as published.
Lettuce-and-Tomato Salad ( Salade de Laitue aux Tomates ) Clean the lettuce [see recipe: Lettuce Salad], then arrange the leaves all around the salad bowl, layer after layer, until the bowl is full; spread the heart out nicely in the centre. Have ready some tomatoes, all even size
Cook this with the app: pantry check, scaling, and the assistant.