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Lettuce Salad
From The Times cook book, no. 2, 1905
Serves 4
Add variations like cheese, peas, or beans for different days.
Presented as published in 1905. 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
42Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein1.8 g
Carbohydrates9.3 g
Fiber1.6 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat2.2 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium317 mg
Potassium296 mg
Calcium49 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.8 mcg
Choline0.9 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 47. The excerpt below is the record exactly as published.
LETTUCE SALAD. Miss Emilia Lundberg, 2400 South Flower street.— Lettuce should be separated by removing leaves from stalk, (discarding outer leaves;) wash thor- oughly in several waters, but on no account let leaves remain long in the water. Dry and arrange them loosely in the salad bowl. Keep in the ice box to serving time. A lettuce salad should be dressed at the last moment. With regard to the dressing of the salad, be sure to be sparing with the vinegar. There is a Span- ish proverb which says that four persons are required to make a good salad: "A spendthrift for oil, a miser for vinegar, a counsellor for salt, and a madman to stir it all up." The French have a way of dressing salads which is to be recommended. First, dust over the let- tuce half a teaspoon of salt and saltspoon of pepper; then rub the spoon (wooden preferred) with garlic. Measure in it four tablespoons of olive oil; pour it over the salad and mix thor- oughly; then measure and pour over one table- spoon vinegar or lemon jui
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