vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lettuce Salad
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
501Calories
28 gProtein
13 gCarbs
38 gFat
Full nutrition (28 nutrients)
Calories501 kcal
Protein28 g
Carbohydrates13 g
Fiber0 g
Total Fat38 g
Saturated Fat24 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Cholesterol110 mg
Sodium2254 mg
Potassium528 mg
Calcium849 mg
Iron0.8 mg
Magnesium55 mg
Phosphorus535 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A358 mcg
Vitamin K62 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.5 mg
Folate60 mcg
Water335 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 37. The excerpt below is the record exactly as published.
Lettuce Salad Take heads of lettuce and remove outside discolored leaves, after which cut the head into quarters. Make a French dressing, creaming Roquefort cheese into it
Cook this with the app: pantry check, scaling, and the assistant.