Lettuce Soup
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 9. The excerpt below is the record exactly as published.
Lettuce Soup. Scald some young lettuces, drain them thoroughly ; put them to simmer in some stock or broth, until they are thoroughly cooked. Take them off the fii-e ; mash them up as smooth as possible with a wmoden spoon; place all again on the fire; add more stock, if necessary ; simmer again for a few minutes, with a little cream
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