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Lettuce Dressing

Name: Lettuce Dressing
Yield: 1 servings
Ingredients: One egg; three tablespoons of vinegar; one of sugar; one of butter; one-half teaspoon of mustard; one-half teaspoon of salt; one-half cup of cream

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

Presented as published in 1907. 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

460Calories

2 gProtein

17 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories460 kcal

Protein2.5 g

Carbohydrates17 g

Fiber0.1 g

Sugars13 g

Total Fat53 g

Saturated Fat24 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol152 mg

Sodium1223 mg

Potassium121 mg

Calcium79 mg

Iron0.1 mg

Magnesium9 mg

Phosphorus74 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K2.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.2 mcg

Choline0 mg

Caffeine0 mg

Water115 g

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 47. The excerpt below is the record exactly as published.

LETTUCE DRESSING. Mrs. Franc Hubbard. One egg, three tablespoons of vinegar, one of sugar, one of butter, one-half teaspoon of mustard, one-half teaspoon of salt, one-half cup of cream

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