vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Lettuce
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
4 gProtein
20 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein4.5 g
Carbohydrates20 g
Fiber0.1 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium680 mg
Potassium838 mg
Calcium87 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus116 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K123 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water574 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 470. The excerpt below is the record exactly as published.
Wash four or five large lettuces. Boil them in plenty of salted water for fifteen minutes. Throw them at once into cold water, and afterwards let them drain. Open them, fill them with good veal force- meat, tie the ends securely, and put them into a stewpan with as much good gravy as will cover them, a teaspoonful of salt, half a teaspoonful of pepper, and a teaspoonful of vine- ga
Cook this with the app: pantry check, scaling, and the assistant.