Lettuce Salad
From True food values and their low costs, 1916
Presented as published in 1916. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories0.2 kcal
Protein0 g
Carbohydrates0 g
Total Fat0 g
Sodium0.2 mg
Potassium1.4 mg
Calcium0.1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water1 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 27. The excerpt below is the record exactly as published.
boiled dressing or French dressing, or sugar, salt, and vinegar
Cook this with the app: pantry check, scaling, and the assistant.