Lettuce Salad

Name: Lettuce Salad
Ingredients: 2 firm lettuces; some tomatoes; one pinch of salt; one half-pinch of pepper; 2 tablespoonsful of vinegar; ij tablespoonsful of oil

From How to cook vegetables, 1911

Presented as published in 1911. 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

5Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories5.4 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.6 mg

Potassium0.6 mg

Calcium1.8 mg

Iron0 mg

Magnesium0.3 mg

Phosphorus1.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water28 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 56. The excerpt below is the record exactly as published.

Lettuce Salad. Take 2 firm lettuces, remove the outer green leaves, core, wash and drain in a wire basket, then split and cut the leaves into quarters and put them in a bowl. Have some tomatoes, cut them in thin slices, and place over the lettuce. Season as follows : Mix one pinch of salt and one half-pinch of pepper in 2 table- spoonsful of vinegar, add ij tablespoonsful of oil

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