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Lettuce Salad

Name: Lettuce Salad
Yield: 6 servings
Ingredients: six large lettuce heads; one-half cup thick sour cream; two tablespoons good vinegar or lemon juice; one large tablespoon sugar; two tablespoons salad oil; one small onion, minced

From The Times cook book, no. 2, 1905

Serves 6

Presented as published in 1905. 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

229Calories

5 gProtein

26 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories229 kcal

Protein5.1 g

Carbohydrates26 g

Fiber0.4 g

Sugars3.3 g

Total Fat12 g

Saturated Fat4.3 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol20 mg

Sodium102 mg

Potassium895 mg

Calcium103 mg

Iron0.3 mg

Magnesium42 mg

Phosphorus134 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C3.8 mg

Vitamin A0 mcg

Vitamin E1.6 mg

Vitamin K124 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)1.4 mg

Folate5.8 mcg

Choline1.8 mg

Caffeine0 mg

Water611 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 55. The excerpt below is the record exactly as published.

LETTUCE SALAD. Mrs. E. A. Pallah, Santa Ana, Cal.— Take six large let- tuce heads, remove outside leaves and shred; salt and pepper to taste. Serve with follow- ing dressing: One-half cup thick sour cream, two tablespoons good vinegar or lemon juice, one large tablespoon sugar; or with this dress- ing: Two tablespoons salad oil, two table- spoons vinegar, one tablespoon prepared mus- tard, one small onion, minced

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