Lettuce Soup
From Fifty dinners, 1895
Grated cheese can be served alongside.
Presented as published in 1895. 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
60Calories
1 gProtein
15 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein1.1 g
Carbohydrates15 g
Fiber4.6 g
Sugars5.7 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium2362 mg
Potassium167 mg
Calcium100 mg
Iron1.9 mg
Magnesium34 mg
Phosphorus21 mg
Zinc0.3 mg
Copper0.1 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A2.3 mcg
Vitamin E1.2 mg
Vitamin K26 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline6.1 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 14. The excerpt below is the record exactly as published.
one small cabbage lettuce, ' dip it into boiling water for five minutes, take it out, cool with cold water, drain, cut it into quarters and pick out the cores ; tie the let- tuce together again ; butter a small stewpan, place a couple of slices of bacon at the bottom of the pan, lay the lettuce on them, and cover them with stock ; add two cloves, an ounce of onion, a teaspoonful of sugar, one of salt, and a teaspoonful of dried herbs
Cook this with the app: pantry check, scaling, and the assistant.