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Lettuce Sandwiches
From The Times cook book, no. 2, 1905
Serves 2
Fine for lunches.
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
500Calories
11 gProtein
17 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein11 g
Carbohydrates17 g
Fiber3.2 g
Sugars0 g
Total Fat43 g
Saturated Fat4.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat31 g
Omega-30 g
Cholesterol0 mg
Sodium4898 mg
Potassium679 mg
Calcium100 mg
Iron1.5 mg
Magnesium106 mg
Phosphorus282 mg
Zinc2.2 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K63 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 70. The excerpt below is the record exactly as published.
LETTUCE SANDWICHES. Mrs. A. R. Sternitzauer, 462 N. Fremont avenue, Los Angeles. — One head lettuce, put into cold water for ten minutes'; one cup English wal- nuts, minced fine, and a little salt; put the lettuce on bread; then the nuts, and one tablespoon olive oil
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