Lettuce Soup (Zuppa di Lattuga)

Name: Lettuce Soup (Zuppa di Lattuga)
Ingredients: One small lettuce; meat stock; 2 potatoes; the leaves of a head of celery; 2 tablespoons of peas; i heaping tablespoon of flour

From Allied cookery, 1916

Presented as published in 1916. 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

377Calories

12 gProtein

81 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories377 kcal

Protein12 g

Carbohydrates81 g

Fiber7.3 g

Sugars3.5 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium117 mg

Potassium2167 mg

Calcium128 mg

Iron3.3 mg

Magnesium115 mg

Phosphorus314 mg

Zinc2.2 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C66 mg

Vitamin A6.9 mcg

Vitamin E0.1 mg

Vitamin K133 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.4 mg

Folate69 mcg

Choline41 mg

Caffeine0 mg

Water827 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 6. The excerpt below is the record exactly as published.

LETTUCE SOUP (Zuppa di Lattuga) One small lettuce, meat stock, 2 potatoes, the leaves of a head of celery, 2 tablespoons of peas, fresh or canned, i heaping tablespoon of flour

Cook this with the app: pantry check, scaling, and the assistant.