Lettuce Rolls
From Anson County cook book, 1928
Presented as published in 1928. 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
1321Calories
33 gProtein
105 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories1321 kcal
Protein33 g
Carbohydrates105 g
Fiber4.3 g
Sugars71 g
Total Fat88 g
Saturated Fat16 g
Monounsaturated Fat20 g
Polyunsaturated Fat50 g
Omega-35.9 g
Cholesterol73 mg
Sodium1528 mg
Potassium1824 mg
Calcium379 mg
Iron2.4 mg
Magnesium93 mg
Phosphorus557 mg
Zinc2.9 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C2.2 mg
Vitamin A169 mcg
Vitamin E3.9 mg
Vitamin K306 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.2 mg
Folate32 mcg
Choline48 mg
Caffeine0 mg
Water790 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 27. The excerpt below is the record exactly as published.
1 cup mayonnaise 2 tablespoons gelatine 1V2 cups chopped celery Green pepper and onions. Bring tomato soup to boiling point and add the cream cheese. Stir until smooth then add gelatine which has been softened in cold water. When mixture is partly cooked add the mayonnaise and chopped vegetables. Nuts may also be added. Chill in one large mold or small ones and serve in slices on lettuce garnished with olives and mayonnaise. — Mrs. R. E. Little, Jr. LETTUCE ROLLS 1 head lettuce V2 cup chopped nut meats 1 cupful cottage cheese V2 cup mayonnaise V2 cup seedless raisins, chopped Pinch of salt
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