vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Lettuce Soup
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 128. The excerpt below is the record exactly as published.
CREAM OF LETTUCE SOUP.— Wash 4 small heads of let- tuce, drain, chop; place them in a granite kettle with J^ cup of butter and cook for 4 or 5 minutes, stirring lightly. Add 2 qts. of water, and season with salt, pepper, a bunch of parsley, and yz cup of rice. Cover the kettle, and cook for 40 minutes, then drain. Clean the kettle, pour the soup into it again, and let it come to the boiling point. Add 1 pt. of cream
Cook this with the app: pantry check, scaling, and the assistant.