Cream of Lettuce

Name: Cream of Lettuce
Ingredients: some cabbage lettuce; a little butter; a little mixed vegetable — carrot, leek and onion; one gill of cream; croutons

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

402Calories

2 gProtein

4 gCarbs

42 gFat

Full nutrition (22 nutrients)

Calories402 kcal

Protein2.4 g

Carbohydrates4.5 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Cholesterol121 mg

Sodium24 mg

Potassium113 mg

Calcium72 mg

Iron0 mg

Magnesium7 mg

Phosphorus67 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin K2.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Niacin (B3)0.1 mg

Water68 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 5. The excerpt below is the record exactly as published.

CREAM OF LETTUCE rriAKE some cabbage lettuce, wash them well and -L cut them up. Let them cook in a little butter and a little mixed vegetable — carrot, leek and onion. 8 SOUPS When all is tender pass through a tammy and return to the fire. Add one gill of cream and a few shreds of lettuce. Serve with croutons

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