Boiled Lettuce
From The farm cook & rule book, 1923
Serves 2
This boiled lettuce may be heated with a cream sauce made by thickening milk with flour.
Presented as published in 1923. 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
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 90. The excerpt below is the record exactly as published.
Boiled Lettuce Wash the leaves and cook in an abundance of boiling salted water 10 or 15 minutes
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