vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lettuce Salad (2)
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
87Calories
4 gProtein
13 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein4.3 g
Carbohydrates13 g
Fiber2.8 g
Sugars2.8 g
Total Fat2.7 g
Saturated Fat1.6 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol47 mg
Sodium2544 mg
Potassium465 mg
Calcium57 mg
Iron1.1 mg
Magnesium30 mg
Phosphorus96 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C12 mg
Vitamin A172 mcg
Vitamin E2.1 mg
Vitamin K70 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate28 mcg
Choline43 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 78. The excerpt below is the record exactly as published.
Lettuce Salad (2). 1 Lettuce, i Beetroot, i Spanish Onion, Cress, 1 Egg (boiled hard), Salt, Mustard, Cayenne, Vinegar, Olive Oil
Cook this with the app: pantry check, scaling, and the assistant.