vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lettuce and Tomato Salad
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 100. The excerpt below is the record exactly as published.
Lettuce and Tomato Salad Cut tomatoes in slices, and place on plate with the heart of lettuce
Cook this with the app: pantry check, scaling, and the assistant.