Lettuce with French Dressing

Name: Lettuce with French Dressing
Ingredients: two heads of head lettuce; three tablespoonfuls of oil; one tablespoonful of vinegar; salt; pepper

From Some simple Sunday suppers, 1895

Presented as published in 1895. 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

208Calories

9 gProtein

40 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories208 kcal

Protein8.9 g

Carbohydrates40 g

Fiber0 g

Sugars0 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium193 mg

Potassium1668 mg

Calcium171 mg

Iron0.4 mg

Magnesium76 mg

Phosphorus231 mg

Zinc2.1 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K246 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0 mg

Niacin (B3)2.6 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water1160 g

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 7. The excerpt below is the record exactly as published.

Lettuce with French Dressing.— Take two heads of head lettuce; this is the short, crisp let- tuce. Wash in ice water and drain thoroughly in col- ander. Pour over it three tablespoonfuls of oil, then one tablespoonful of vinegar, salt, and pepper

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