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Braised Lettuce Soup
From The thorough good cook, 1895
Serves 6
Drain and trim lettuces before serving.
Presented as published in 1895. 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
23Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein1 g
Carbohydrates4.6 g
Fiber0.7 g
Sugars0.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium33 mg
Potassium187 mg
Calcium26 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A101 mcg
Vitamin E0.2 mg
Vitamin K88 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate8.5 mcg
Choline1.9 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 62. The excerpt below is the record exactly as published.
Braised Lettuce Soup. Blanch twenty young lettuces ; let them cool, and squeeze out the water ; divide each in two without entirely separating ; season them slightly with pepper and salt ; fold them up again, and arrange them in a stew-pan containing a ladleful of veal stock (No. 2) and one of beef broth (No. 1), a small bunch of parsley, with a clove, a piece of bay-leaf and thj^me, an onion, and a small carrot
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