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Lettuce Salad
From Dora's cook book, 1888
Serves 4
The lettuce will lose its crispness if not served right away.
Presented as published in 1888. 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
41Calories
2 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein1.7 g
Carbohydrates5.1 g
Fiber0 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.6 mg
Sodium54 mg
Potassium217 mg
Calcium22 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline1.9 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 25. The excerpt below is the record exactly as published.
LETTUCE SALAD. — Cut up some nice lettuce in a bowl; fry little dice of bacon minced fine ; do not let them brown, but just melt 86 DORA'S COOK BOOK. the bacon fat, then add vinegar, salt and pepper
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