Romaine with French Dressing
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
10 gProtein
41 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories208 kcal
Protein9.8 g
Carbohydrates41 g
Total Fat0.7 g
Sodium230 mg
Potassium2600 mg
Calcium276 mg
Iron2.7 mg
Magnesium120 mg
Phosphorus234 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin K834 mcg
Vitamin B60.6 mg
Thiamin (B1)0.6 mg
Niacin (B3)3.7 mg
Water943 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 62. The excerpt below is the record exactly as published.
ROMAINE WITH FRENCH DRESSING Remove the wilted leaves from two heads of romaine, trim ofiF the stalk and cut the heads in halves lengthwise (if heads are large. ociohcr ^2 Sunday Dinners I4i Third Sunday they may be cut in quarters) ; lay in cold water, cut side down, until crisp. Drain well, dispose on salad plates and pour over French Dressing
Cook this with the app: pantry check, scaling, and the assistant.