Lettuce, Garden Cress and Onion Salad

Name: Lettuce, Garden Cress and Onion Salad
Ingredients: two heads of lettuce; bunch of garden cress; one small onion; mix with French dressing

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

265Calories

11 gProtein

54 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories265 kcal

Protein11 g

Carbohydrates54 g

Fiber2.6 g

Sugars6.4 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium199 mg

Potassium1887 mg

Calcium205 mg

Iron0.7 mg

Magnesium91 mg

Phosphorus274 mg

Zinc2.3 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K247 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0 mg

Niacin (B3)2.8 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water1280 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 54. The excerpt below is the record exactly as published.

LETTUCE, GARDEN CRESS AND ONION SALAD Separate the crisp heart leaves of two heads of lettuce; arrange them on a shallow serving dish to represent a full-blown rose. Pick over, wash and dry a bunch of garden cress, chop finely and sprinkle over lettuce leaves. Chop one small onion very fine and mix with French dressing

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