Lettuce Soup
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
A comforting soup.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 42. The excerpt below is the record exactly as published.
two heads of green lettuce and cook for half an hour in a quart of chicken stock; rub through a colander and return to the fire; stir in two tablespoonfuls of butter rubbed into one of flour, a tablespoonful of chopped boiled onion, and a tablespoonful of minced parsley. In another sauce-pan heat, but do not boil, a cup of milk, sea- soned with salt and pepper, stir in a well- whipped egg. Pour into the tureen and add the lettuce soup. Serve with strips of toast or crisp dinner biscuit. ISS SEPTEMBER 4th "We had delicate cucumbers stuffed with forced meats." — ^Thackeray. PARE the cucumbers and cut them in halves. Remove the seeds. Drop the cucumbers into cold salted water and set away in a cold place. Make a forcemeat of breast of chicken, pounded to a paste, rubbed through a sieve, and cooked for ten minutes in a cupful of cream, with half a cupful of stale bread and seasoning of salt and pepper
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