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Romaine Lettuce Salad (Salade Romaine)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with any kind of meat, cheese, etc., for luncheon or dinner.
Presented as published in 1918. 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
768Calories
4 gProtein
9 gCarbs
82 gFat
Full nutrition (33 nutrients)
Calories768 kcal
Protein4.3 g
Carbohydrates8.9 g
Fiber1.5 g
Sugars3.5 g
Total Fat82 g
Saturated Fat15 g
Monounsaturated Fat24 g
Polyunsaturated Fat38 g
Cholesterol93 mg
Sodium775 mg
Potassium350 mg
Calcium32 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C18 mg
Vitamin A118 mcg
Vitamin E9.9 mg
Vitamin K9.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate29 mcg
Choline82 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 438. The excerpt below is the record exactly as published.
Romaine Lettuce Salad ( Salade Romaine) Select well-bleached white romaine lettuce, leave in ice water for about two hours with plenty of ice; press the water out. When ready to serve, put on a platter, serve with French dressing. It can also be served with mayonnaise or boiled egg dressing. Gar¬ nish with quarters of tomatoes and hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.