Cream of Lettuce

Name: Cream of Lettuce
Yield: 8 servings
Ingredients: three good-sized heads of lettuce; a quarter of a pound of butter; two quarts of white broth; a tablespoonful of salt; a teaspoonful of pepper; half a teaspoonful of grated nutmeg; a bouquet; four ounces of well-cleaned, raw rice

From The table, 1889

Serves 8

Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 102. The excerpt below is the record exactly as published.

Cream Of Lettuce.— Wash thoroughly the green leaves of three good-sized heads of lettuce; drain and chop them up; place them in a saucepan with a quarter of a pound of butter, and cook for five minutes, stirring it lightly. Moisten with two quarts of white broth (No. 99); season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of grated nutmeg; add a bouquet (No. 254), and four ounces of well-cleaned, raw rice

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