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Romaine Salad
From What to Have for Dinner, 1905
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
104Calories
5 gProtein
20 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories104 kcal
Protein4.9 g
Carbohydrates20 g
Total Fat0.4 g
Sodium115 mg
Potassium1300 mg
Calcium138 mg
Iron1.3 mg
Magnesium60 mg
Phosphorus117 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin K417 mcg
Vitamin B60.3 mg
Thiamin (B1)0.3 mg
Niacin (B3)1.9 mg
Water472 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 48. The excerpt below is the record exactly as published.
ROMAINE SALAD. Separate the leaves from one head romaine. Wash and dry on towel, then shred leaves, using shears, Arrange in salad bowl and pour over a French Dressing
Cook this with the app: pantry check, scaling, and the assistant.