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Stewed Lettuce
From A calendar of dinners, with 615 recipes, 1913
Serves 4
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
51Calories
1 gProtein
4 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein0.6 g
Carbohydrates4.3 g
Fiber0.8 g
Sugars1.6 g
Total Fat3.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium595 mg
Potassium80 mg
Calcium15 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.2 mcg
Choline2.4 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 90. The excerpt below is the record exactly as published.
Stewed Lettuce Oyster Salad Cheese Relish Pineapple Cream , Coffee *Stewed Letiuce—Wash the _ desired number of heads of lettuce, cutting off the stalks at the roots, and put into a saucepan with 1 onion sliced, 1 tablespoon Crisco, 1 tablespoon chopped parsley, and salt and pepper to taste, with a very little water
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