Lettuce Salad
From The Apsley cookery book, 1905
Use French vinegar for best results.
Presented as published in 1905. 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
163Calories
6 gProtein
34 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein6.1 g
Carbohydrates34 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium103 mg
Potassium1053 mg
Calcium120 mg
Iron0.5 mg
Magnesium53 mg
Phosphorus159 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K124 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water711 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 90. The excerpt below is the record exactly as published.
A slice of Onion. | Pepper. Wash the lettuce very carefully and put it in a sieve to drain. Have ready a clean cloth, and tear up the lettuce in convenient pieces for eating (never cut lettuce for salad), toss them lightly in the cloth until they are dry. Put a thin slice of onion, about the size of a shilling, at the bottom of the salad bowl and mince it as finely as possible, and add the lettuce to the onion. Dust in some pepper, and add two tablespoonfuls of oil and a dessertspoonful of vinegar
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