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Lettuce Salad
From Mary Jane's cook book, 1916
Serves 2
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
788Calories
3 gProtein
21 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories788 kcal
Protein3.2 g
Carbohydrates21 g
Fiber1.3 g
Sugars3.2 g
Total Fat79 g
Saturated Fat14 g
Monounsaturated Fat23 g
Polyunsaturated Fat38 g
Cholesterol0 mg
Sodium788 mg
Potassium553 mg
Calcium67 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A29 mcg
Vitamin E9 mg
Vitamin K62 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline4.6 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 110. The excerpt below is the record exactly as published.
LETTUCE SALAD. 1. Use only tender heart of lettuce leaves for a lettuce salad. Wash thoroughly, then soak in cold water for y2 hour. This will make lettuce leaves very crisp and fresh. Shake off as much water as possible and wipe each piece dry with a piece of cheese cloth, being careful not to bruise or tear the leaves. Rub the inside of a salad bowl with a piece of onion, arrange leaves in a nest in it and just before serving pour over all French dressing. Garnish with chopped green peppers or pepper rings
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