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Lettuce Salad
From The New century cook book, 1899
Serves 1
Presented as published in 1899. 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
800Calories
7 gProtein
36 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein7.1 g
Carbohydrates36 g
Fiber6.3 g
Sugars0.2 g
Total Fat73 g
Saturated Fat5.8 g
Monounsaturated Fat54 g
Polyunsaturated Fat9.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium9802 mg
Potassium1169 mg
Calcium202 mg
Iron2.7 mg
Magnesium81 mg
Phosphorus155 mg
Zinc1.4 mg
Copper0.5 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E25 mg
Vitamin K169 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate4.3 mcg
Choline3 mg
Caffeine0 mg
Water576 g
As published
This recipe was extracted from The New century cook book (1899), page 56. The excerpt below is the record exactly as published.
Lettuce Salad. Use one-third as much salad oil as you do vinegar; pepper and salt to suit taste. Cut up young lettuce
Cook this with the app: pantry check, scaling, and the assistant.