Young Lettuce from Your Garden
From The junior cook book, 1920
Serve at once for best flavor.
Presented as published in 1920. 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
295Calories
9 gProtein
0 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories295 kcal
Protein8.8 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.3 g
Total Fat24 g
Saturated Fat8.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol42 mg
Sodium485 mg
Potassium133 mg
Calcium18 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A7 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate0 mcg
Choline31 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 9. The excerpt below is the record exactly as published.
YOUNG LETTUCE FROM YOUR GARDEN When the lettuce in the garden grows too thick and fast, thin it out by pulling a panful of the biggest leaves. Wash carefully, leaf by leaf, drain, and cut or tear into small pieces. Cut four thin slices of bacon into six pieces each. Drop these pieces into a frying pan and brown nicely over a slow fire. Cut up one small onion and brown with the bacon if onion flavor is enjoyed. Toss till browned and then pour on 1 cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.