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Lettuce Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
67Calories
3 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein3.1 g
Carbohydrates15 g
Fiber2.6 g
Sugars2.9 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium36 mg
Potassium582 mg
Calcium81 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus76 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A44 mcg
Vitamin E0.5 mg
Vitamin K163 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate44 mcg
Choline7 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 43. The excerpt below is the record exactly as published.
Place in a bowl one-half of a lemon cut in tiny chunks and in this put the hearts of the lettuce, sep- arating the leaves, but not breaking apart, and in these leaves cut chunks of peeled tomatoes and cu- cumbers which are icy cold. Over all, sprinkle green onions cut so fine as not to be distinguishable and if liked two or three Tarrogan leaves cut fine. Serve with French dressing. LETTUCE SALAD
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