Cream of Lettuce

Ingredients

• three good-sized heads of Lettuce
• lib. of butter
• 2qts. of broth
• 1 table-spoonful of salt
• 1 teaspoonful of pepper
• \ teaspoonful of grated nutmeg
• a bouquet garni
• 4oz. of well-cleaned raw rice
• 1 pint of sweet cream

Method

1. 1

   Wash and chop the Lettuce, cook with butter for five minutes, moisten with broth, season, add rice and bouquet garni, cover and cook for 45 minutes.

2. 2

   Strain the soup, heat it, stir in cream, and serve with croutons.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 337. 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, chop, place them in a saucepan with lib. of butter, and cook for five minutes, stirring lightly. Moisten with 2qts. of broth, Lettuces — continued. season with 1 table-spoonful of salt, 1 teaspoonful of pepper, and \ teaspoonful of grated nutmeg, add a bouquet garni and 4oz. of well-cleaned raw rice, cover the saucepan, and cook for forty-five minutes ; then remove the bouquet, and strain the soup through a fine sieve. Clean the sauce- pan well, replace the soup in it, and heat thoroughly, but do not let it boil, meanwhile stirring gently with a spatula. Pour in 1 pint of sweet cream

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