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Lettuce Salad (German Recipe)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
Presented as published in 1892. 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
179Calories
7 gProtein
14 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein6.6 g
Carbohydrates14 g
Fiber0.7 g
Sugars1.7 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol19 mg
Sodium263 mg
Potassium533 mg
Calcium54 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus116 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C2.8 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K62 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate7.2 mcg
Choline16 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 842. The excerpt below is the record exactly as published.
ettuce Salad (a German recipe) .—Prepare two large lettuces as above, shred them finely, and put them into the salad bowl. Cut four ounces of bacon into dice, fry these with a finely- minced onion for five or six minutes, and shake the pan over the fire to prevent them browning. Add to the bacon a little salt (the amount will depend upon the quality of the bacon), half a tea-spoonful of pepper, and a table-spoonful of vinega
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