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Romaine Salad
From The Cook County cook book, 1912
Serves 4
Preferred dressing is French.
Presented as published in 1912. 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
354Calories
0 gProtein
2 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories354 kcal
Protein0.1 g
Carbohydrates2 g
Fiber0 g
Sugars0 g
Total Fat39 g
Saturated Fat7.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium369 mg
Potassium15 mg
Calcium3.5 mg
Iron0.1 mg
Magnesium0.1 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A15 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 329. The excerpt below is the record exactly as published.
ROMAINE SALAD.— Pick over and let stand in cold water crisp heads of romaine, then shake dry, add 1 teaspoon of grated onion to each cup of dressing, French is preferred
Cook this with the app: pantry check, scaling, and the assistant.