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Lettuce a la Creme
From Harper's cook book encyclopædia, 1902
Serves 4
Serve in the cooking dish.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 470. The excerpt below is the record exactly as published.
Lettuce a la Creme. — Take the hearts of cabbage lettuce, wash them, and bleach them for a quarter of an hour in boiling salted water. Next take the lettuces out of the boiling water, put them in a sieve, throw cold water over them, and let them drain thoroughly. Then, in a dish which will stand heat, put some cream, some small lumps of butter, and finally the lettuce hearts ; pour on more cream, seasoned with salt and pepper, and cover with a thin layer of cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.