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Lettuce Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Various vegetables can be served with French or boiled dressing.
Presented as published in 1880. 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
51Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein2.2 g
Carbohydrates10 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium48 mg
Potassium417 mg
Calcium43 mg
Iron0.1 mg
Magnesium19 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K62 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 105. The excerpt below is the record exactly as published.
Lettuce Salad. Two small, or one large head of lettuce. Break off all the leaves carefully, wash each separately, and throw into a pan of ice water
Cook this with the app: pantry check, scaling, and the assistant.