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Lettuce and Onion Soup
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Watercress, endive, or sorrel may be used instead of lettuce.
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
45Calories
2 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein2 g
Carbohydrates4.7 g
Fiber0 g
Sugars3 g
Total Fat2 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.5 mg
Sodium24 mg
Potassium93 mg
Calcium77 mg
Iron0 mg
Magnesium7.5 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Caffeine0 mg
Water55 g
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 107. The excerpt below is the record exactly as published.
lettuce and onions for about 5 min- utes; add stock and part of milk, and let simmer gently for 10 minutes. Mix cornstarch with remainder of milk, pour into soup and stir until it boils, simmer for another 10 min- utes; season to taste with pepper, salt, sugar, and little nutmeg. Cut some crust of bread into thin strips and dry quite crisp in oven; put them into tureen with parsley picked small
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