Lettuce Salad
From Catherine Owen's new cook book .., 1885
Best prepared on the table and eaten soon after.
Presented as published in 1885. 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
103Calories
4 gProtein
20 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories103 kcal
Protein4.5 g
Carbohydrates20 g
Total Fat0.4 g
Sodium97 mg
Potassium834 mg
Calcium85 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus115 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin K123 mcg
Vitamin B60.2 mg
Thiamin (B1)0.3 mg
Niacin (B3)1.3 mg
Water573 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 100. The excerpt below is the record exactly as published.
LETTUCE SALAD. This is best prepared on the table, as it should be eaten soon after it is made. The lettuce should be carefully washed and dried. Hold over the bowl a salad-spoon, into which put a saltspoonf ul of salt and a quarter one of white pepper
Cook this with the app: pantry check, scaling, and the assistant.