Lettuga Informata (Lettuce Baked in Oven)
From Foods of the foreign-born in relation to health, 1922
Presented as published in 1922. 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
322Calories
12 gProtein
35 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories322 kcal
Protein12 g
Carbohydrates35 g
Fiber0.5 g
Sugars11 g
Total Fat15 g
Saturated Fat5.9 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.9 g
Cholesterol28 mg
Sodium3658 mg
Potassium596 mg
Calcium38 mg
Iron3.2 mg
Magnesium33 mg
Phosphorus137 mg
Zinc5.2 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A80 mcg
Vitamin E4.2 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate33 mcg
Choline42 mg
Caffeine0 mg
Water400 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 13. The excerpt below is the record exactly as published.
Lettuga Informata (Lettuce Baked in Oven) Take off mlted outside leaves, wash and tie up heads, and place in baking pan with two cups of soup stock
Cook this with the app: pantry check, scaling, and the assistant.