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Cream of Lettuce

Name: Cream of Lettuce
Yield: 4 servings
Ingredients: 2 1/2 C. white stock; 1 T. butter; 2 heads of lettuce, cut fine; 2 T. rice; 1/2 c. cream; Yolk of 1 egg; Few grains nutmeg; 1 tsp. salt; 1/4 T. onion finely chopped; % tsp. pepper

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 4

Presented as published in 1914. 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

192Calories

5 gProtein

16 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories192 kcal

Protein4.8 g

Carbohydrates16 g

Fiber0.2 g

Sugars0.1 g

Total Fat15 g

Saturated Fat6.5 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol85 mg

Sodium656 mg

Potassium475 mg

Calcium72 mg

Iron0.6 mg

Magnesium25 mg

Phosphorus107 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K63 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate19 mcg

Choline37 mg

Caffeine0 mg

Water315 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 47. The excerpt below is the record exactly as published.

CKEAM OF LETTUCE. 2V2 C. white stock II or III 1 T. butter 2 heads of lettuce, cut fine Yolk of 1 egg 2 T. rice Few grains nutmeg V2 c. cream 1 tsp. salt !/4 T. onion finely chopped % tsp. pepper

Cook this with the app: pantry check, scaling, and the assistant.