Lettuce Leaves, Genoese Fashion
From "Dainty dishes", 1903
Presented as published in 1903. 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
215Calories
22 gProtein
1 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein22 g
Carbohydrates1.1 g
Fiber0 g
Sugars1.1 g
Total Fat13 g
Saturated Fat3.7 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.9 g
Cholesterol401 mg
Sodium153 mg
Potassium305 mg
Calcium53 mg
Iron1.4 mg
Magnesium26 mg
Phosphorus281 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A207 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate45 mcg
Choline294 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 1. The excerpt below is the record exactly as published.
Lettuce Leaves^ Genoese Fashion. Cut 2 hard-boiled eggs and i dozen anchovy fillets in small squares and season with pepper and a little mayonnaise sauce. With the paste cutter, cut out some crisp lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.