Lettuce Farcie
From French dishes for American tables, 1886
Tie the larding pork around the lettuce to prevent the farce from escaping.
Presented as published in 1886. 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
1246Calories
77 gProtein
224 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1246 kcal
Protein77 g
Carbohydrates224 g
Fiber5.5 g
Sugars0.4 g
Total Fat6.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium4724 mg
Potassium9410 mg
Calcium1008 mg
Iron7 mg
Magnesium420 mg
Phosphorus1352 mg
Zinc13 mg
Copper3.5 mg
Manganese16 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A1.5 mcg
Vitamin E1.3 mg
Vitamin K1253 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)17 mg
Folate18 mcg
Choline5.7 mg
Caffeine0 mg
Water7089 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 3. The excerpt below is the record exactly as published.
ten moderate-sized lettuce, then dip them in cold water, drain and press the water from them. Separate them in two, season with a little pepper and salt, then lay a tablespoonful of farce on the half of one lettuce, and cover with the other half. Wrap up each lettuce with a piece of very thin larding pork, place them carefully in a saucepan containing half a pint of consomme (or stock, Art. i), and a few branches of parsley, inclosing a clove of garlic, three pepper-corns, three cloves, and tie all together. Aft- er boiling gently an hour, drain the lettuce, remove the larding pork, the parsley, and its seasoning. Have boiling three pints of consomme
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.