Lettuce Salad

Name: Lettuce Salad
Ingredients: 1 small dessertspoon vinegar; 1½ dessertspoons olive oil or ground nut oil; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon chopped parsley and basil

From Practical West African cookery, 1910

Any salad is improved by adding a sliced hard boiled egg or a sliced tomato.

Presented as published in 1910. 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

4Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories3.8 kcal

Protein0.1 g

Carbohydrates0.7 g

Fiber0.3 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1167 mg

Potassium16 mg

Calcium6.2 mg

Iron0.1 mg

Magnesium2.1 mg

Phosphorus2 mg

Zinc0 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K1.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.2 mcg

Choline0.1 mg

Caffeine0 mg

Water4.9 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 60. The excerpt below is the record exactly as published.

Lettuce Salad. (I). Dressing loith oil (for a small salad) : — 1 small dessertspoon vinegar. 1£ dessertspoons olive oil or ground nut oil. £ teaspoon salt. | teaspoon pepper. (Half a teaspoon chopped parsley and basil

Cook this with the app: pantry check, scaling, and the assistant.