Lettuce Hearts
From Luncheons, 1902
Presented as published in 1902. 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
153Calories
7 gProtein
12 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories153 kcal
Protein6.8 g
Carbohydrates12 g
Fiber5.5 g
Sugars4.7 g
Total Fat11 g
Saturated Fat1.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat5.3 g
Cholesterol0 mg
Sodium117 mg
Potassium1193 mg
Calcium176 mg
Iron6.2 mg
Magnesium65 mg
Phosphorus165 mg
Zinc1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A834 mcg
Vitamin E2 mg
Vitamin K510 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate365 mcg
Choline42 mg
Caffeine0 mg
Water481 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 43. The excerpt below is the record exactly as published.
a French dressing is poured over them Avith a spoon, to have each leaf moistened, care being taken not to disarrange the leaves. No. 2. Lettuce hearts. Divest a head of Boston cabbage let- tuce of the outer leaves down to the hard head. AVith a sharp knife cut the head into quarters and arrange them on a dish with the stalk ends toward the center. Sprinkle over them, or not, a little celery cut into small dice
Cook this with the app: pantry check, scaling, and the assistant.