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Lettuce in Stock
From Cookery and housekeeping, 1882
Serves 4
Requires slow cooking between two fires.
Presented as published in 1882. 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
63Calories
3 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein3 g
Carbohydrates11 g
Fiber0.7 g
Sugars2.5 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium111 mg
Potassium327 mg
Calcium33 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate10 mcg
Choline7.8 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 133. The excerpt below is the record exactly as published.
Lettuce in Stock {an jus). The lettuces must be well cleaned and steeped in cold water ; cut all to one length, and tie lightly together. Put them in a buttered pan ; cover them with a buttered paper ; put a piece of onion and a bay leaf in beside them, and feed them Vv^ith bro
Cook this with the app: pantry check, scaling, and the assistant.