Cream of Lettuce Soup

Name: Cream of Lettuce Soup
Ingredients: 2 c. white stock; 1 tsp. butter; % head lettuce (finely cut); 1 tsp. yolk of egg; 2 tbsp. cooked rice; Salt.; 2 tbsp. cream; Small piece of nutmeg.; 2 tsp. onion (finely cut); 1 pepper berry.

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

199Calories

4 gProtein

18 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories199 kcal

Protein4.3 g

Carbohydrates18 g

Fiber0.2 g

Sugars0.3 g

Total Fat16 g

Saturated Fat6 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0 g

Cholesterol41 mg

Sodium55 mg

Potassium463 mg

Calcium65 mg

Iron0.4 mg

Magnesium24 mg

Phosphorus86 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K62 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)1 mg

Folate14 mcg

Choline0.8 mg

Caffeine0 mg

Water327 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 48. The excerpt below is the record exactly as published.

CREAM OF LETTUCE SOUP. 2 c. white stock. 1 tsp. butter. % head lettuce (finely cut). 1 tsp. yolk of egg. 2 tbsp. cooked rice. Salt. 2 tbsp. cream. Small piece of nutmeg. 2 tsp. onion (finely cut). 1 pepper berry.

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