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Lettuce Soup
From Harper's cook book encyclopædia, 1902
Serves 4
Lettuce may lose its green color during cooking.
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 411. The excerpt below is the record exactly as published.
Lettuce Soup. — Chop up a soft green lettuce, and stew it with a little water or broth, some butter, sugar, and a few drops of tarragon vinegar (really a few drops ; not more than thirty). Keep stirring, and do not let it burn ; but do not mind that the lettuces lose their green color. Add a teaspoonful of flour, with pepper and salt. Break an egg over it all, and pour on some weak broth. Serve with some dice of bread fresh cut into the tureen, and add a wineglassful of cream
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