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Cream of Lettuce Soup

Name: Cream of Lettuce Soup
Yield: 3 servings
Ingredients: Lettuce, 1 large head; Pepper, 1 shake; Butter, 2 tablespoons; Egg yolks, 2; Tarragon vinegar, y2 teaspoon; Cream, y2 cup; Sugar, y2 teaspoon; Flour, 2 tablespoons; Salt, 1 teaspoon; Stock, 5 cups

From Mary Jane's cook book, 1916

Serves 3

Presented as published in 1916. 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

322Calories

9 gProtein

19 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories322 kcal

Protein9.1 g

Carbohydrates19 g

Fiber2.1 g

Sugars0.8 g

Total Fat31 g

Saturated Fat8.1 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol61 mg

Sodium821 mg

Potassium436 mg

Calcium92 mg

Iron1.2 mg

Magnesium31 mg

Phosphorus81 mg

Zinc0.6 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A2.3 mcg

Vitamin E2 mg

Vitamin K56 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.9 mg

Folate9.8 mcg

Choline0.9 mg

Caffeine0 mg

Water235 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 120. The excerpt below is the record exactly as published.

CREAM OF LETTUCE SOUP. Lettuce, 1 large head. Pepper, 1 shake. Butter, 2 tablespoons. Egg yolks, 2. Tarragon vinegar, y2 teaspoon. Cream, y2 cup. Sugar, y2 teaspoon. Flour, 2 tablespoons. Salt, 1 teaspoon. Stock, 5 cups

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