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Cream of Lettuce
From The Institute cook book, 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
111Calories
7 gProtein
13 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories111 kcal
Protein7.1 g
Carbohydrates13 g
Fiber0 g
Sugars3.7 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium362 mg
Potassium457 mg
Calcium28 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate12 mcg
Choline22 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 15. The excerpt below is the record exactly as published.
CREAM OF LETTUCE Follow the recipe for cream of spinach, substituting one head of lettuce
Cook this with the app: pantry check, scaling, and the assistant.