Cream of Lettuce Soup

Ingredients

• 3 cups white stock
• 2 heads lettuce
• 2 tablespoons cooked rice
• 1½ cup cream
• ½ tablespoon onion
• 1 tablespoon Crisco
• yolk 1 egg
• nutmeg
• salt
• pepper

Method

1. 1

   Remove outer leaves from lettuce and shred it.

2. 2

   Cook onion 5 minutes in Crisco, add lettuce, rice, and stock.

3. 3

   Add cream, yolk egg slightly beaten, nutmeg, salt, and pepper to taste.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 83. The excerpt below is the record exactly as published.

Cream of Lettuce Soup Roast Shoulder of Mutton, Caper Sauce Mashed Potatoes Baked Squash Celery Salad Cheese Wafers Apple Tapioca Coffee *Cream of Lettuce Soup—3 cups white stock, 2 heads lettuce, 2 tablespoons cooked rice, 1% cup cream, % table- spoon onion, finely chopped, 1 table- spoon Crisco, yolk 1 egg, nutmeg, salt and pepper to taste. Remove outer leaves from lettuce and shred it. Cook onion 5 minutes in Crisco, add lettuce, rice, and stock. Add cream, yolk egg slightly beaten, nut- meg, salt, and pepper to taste. January 22 Filleted Anchovies with Lemon Celery Ripe Olives Salted Pistachio Nuts Consomme, ala Royale * Halibut Turbans Roast Goose, Apple Jelly Potato Puff Mashed Turnip Endive and Roquefort Cheese Salad Coupe St. Jacques Coffee * Halibut Turbans — Have 4. slices halibut cut % an inch thick; remove skin and bone, thus securing 16 fillets. Dip in melted Crisco; squeeze over juice of 1 lemon, little onion juice and sprinkle with salt and pep- per. Commencing with the widest end, roll each fillet into a “turban” and fasten by running through each Criscoed wooden skewer. Bake 20 minutes, basting with hot stock, or Crisco melted in hot water. Arrange crown shape on serving dish. Fill the center with boiled potato-balls, dress- ed with salt, Crisco, and chopped pars- ley. Serve with Hollandaise sauce. January 23 Barley Soup Corned Beef *Ladies’ Cabbage Fried Celery Beet Salad Cheese Crackers Arrowroot Pudding with Stewed Fruit Coffee *Ladies’Cabbage—Cutsmall, hard head cabbage into halves; remove core and harder portions, chop remaining part quite fine hrow this into kettle of boiling salted water, boil uncovered for 30 minutes; drain in colander. Put cabbage. back in saucepan, add 2 tablespoons Crisco

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