vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Lettuce Salad with Nuts
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
635Calories
20 gProtein
70 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein20 g
Carbohydrates70 g
Fiber0.1 g
Sugars6.6 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol355 mg
Sodium865 mg
Potassium1379 mg
Calcium170 mg
Iron2.6 mg
Magnesium73 mg
Phosphorus432 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C21 mg
Vitamin A160 mcg
Vitamin E0.8 mg
Vitamin K25 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.9 mg
Folate113 mcg
Choline221 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 43. The excerpt below is the record exactly as published.
One pint of celery and cup of lettuce, each cut fine, one teacup of nuts. Dressing: One-third cup of vine- gar, yolks of three eggs, one-half teaspoonful of mus- tard, one-half teaspoonful of salt, one tablespoonful of sugar, scant tablespoonful of butter. Mix all to- gether except vinegar, beat this mixture very light, add the vinegar boiling; return to the stove, beat un- til thick, do not let boil. Add a half cup of cream
Cook this with the app: pantry check, scaling, and the assistant.