Lettuce Sandwiches
From Domestic science (Clark, Cornell home economics), 1911
Use day-old bread for best results.
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
115Calories
3 gProtein
15 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein2.8 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat5 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium167 mg
Potassium36 mg
Calcium64 mg
Iron1 mg
Magnesium8.1 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 100. The excerpt below is the record exactly as published.
Lettuce Sandwiches. Cut end shce from the bread. Spread each slice with creamed butter before cut- ting from the loaf. Remove the crusts, put slices together in pairs, and cut in squares, oblongs, or triangles. Graham, brown, white or entire wheat bread may be used. Put crisp lettuce leaves, after washing and thoroughly drying, between these slices; a teaspoon of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.