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Lettuce Salad
From The household cook book, 1902
Serves 4
Various combinations with other vegetables are suggested.
Presented as published in 1902. 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
67Calories
1 gProtein
6 gCarbs
5 gFat
Full nutrition (29 nutrients)
Calories67 kcal
Protein1.2 g
Carbohydrates5.6 g
Fiber0 g
Total Fat4.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium75 mg
Potassium237 mg
Calcium26 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0.5 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Water154 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 159. The excerpt below is the record exactly as published.
LETTUCE SALAD. — Lettuce makes the foundation for many excellent salads. Prepare it as previously directed, and serve it crisp and cold. It can be served (1) alone with French or boiled dressing; or (2) mixed with celery cut into dice, and with a French dressing, which makes an excellent salad. It goes well (3) mixed with sorrel, with a French dressing, or (4) with chives, using the same dressing and garnishing with olives, or (5) with pepper=grass and water-cress- es mixed, using a mayonnaise dressing, and garnishing with radishes. A few nasturtium blossoms for a garnish produce a brilliant effect. (6) A bed of lettuce
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