vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lettuce Salad
From With a saucepan over the sea, 1902
Serves 4
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
140Calories
6 gProtein
11 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories140 kcal
Protein5.8 g
Carbohydrates11 g
Fiber0.2 g
Sugars0.1 g
Total Fat7.9 g
Saturated Fat3.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol108 mg
Sodium234 mg
Potassium470 mg
Calcium68 mg
Iron0.7 mg
Magnesium25 mg
Phosphorus116 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0.3 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K63 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline74 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 51. The excerpt below is the record exactly as published.
LETTUCE SALAD. (Normandy.) Wash and pick 2 heads of salad lettuce. Dry the leaves, and tear them apart. Make a dressing of salt, pepper, yolk of 2 eggs, }4 cup of cteam, I dozen capers, and 4 teaspoonfuls of tarragon vinegar
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