Lettuce Salad
From The art of cooking, 1880
Other greens can be prepared similarly. For French dressing, adjust oil and vinegar proportions.
Presented as published in 1880. 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
491Calories
22 gProtein
42 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein22 g
Carbohydrates42 g
Fiber0.3 g
Sugars1.1 g
Total Fat25 g
Saturated Fat4.3 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol373 mg
Sodium7318 mg
Potassium1812 mg
Calcium233 mg
Iron1.8 mg
Magnesium88 mg
Phosphorus406 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E5.7 mg
Vitamin K249 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.7 mg
Folate44 mcg
Choline294 mg
Caffeine0 mg
Water1263 g
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 55. The excerpt below is the record exactly as published.
LETTUCE SALAD, 123 Note, — ^A tomato salad may be prepared in this same manner with this difference, a little sugar must be added to the ingredients for the dressing. Beef Salad. — One pound of rare roast beef, one- quarter of a boiled beet, one tablespoonful of vinegar, three tablespoonfuls of salad oil, one teaspoonful of salt, one-half teaspoonful of black pepper, one head of lettuce. Wash the lettuce, each leaf separately, dry it thor- oughly with a towel, taking care not to crush or wilt it, and reserving the few delicate inner leaves for garnishing, tear the rest into irregular pieces and arrange them in the bottom of a salad bowl. Cut the beef into small square pieces, slice the beet and cut it also into pieces ; mixing both lightly together, put them in pyramidal shape upon the lettuce in the bowl and sprinkle over all the pepper and salt. Mix to- gether in a separate bowl the vinegar and oil, and when thoroughly blended, pour this dressing over the salad, and garnish at the top with the small lettuce leaves. Note. — A salad may be made of sliced cold tongue by following the above directions and substituting the tongue for the cold roast beef. Iiettnoe Salad.— -Two heads of lettuce, one dessert spoonful of salt, one-half teaspoonful of pepper, one table- spoonful of salad oil, three tablespoonfuls of vinegar, two hard boiled eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.