Lettuce Leaves, Indian Style
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
155Calories
13 gProtein
1 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein13 g
Carbohydrates1.1 g
Fiber0 g
Sugars1.1 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol373 mg
Sodium124 mg
Potassium126 mg
Calcium50 mg
Iron1.2 mg
Magnesium10 mg
Phosphorus172 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate44 mcg
Choline294 mg
Caffeine0 mg
Water75 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.
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 about 2>4 inches in diameter ; put a teaspoonf ul of the anchovy salad in eacli and decorate with dhopped beets, capers and parsley. Feuilles de Laitue a l'Indienne — ^Lettuce Leaves^ Indian Style. Proceed as for ^ La Genoise, using lobster instead of anchovies. Season with curry powder
Cook this with the app: pantry check, scaling, and the assistant.