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Preserved Lettuce Stalks
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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
452Calories
0 gProtein
116 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein0.4 g
Carbohydrates116 g
Fiber0.5 g
Sugars113 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium83 mg
Calcium19 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus7.1 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline4.6 mg
Caffeine0 mg
Water484 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 339. The excerpt below is the record exactly as published.
Preserved Lettuce Stalks. — Cut the stalks of some large Lettuces into pieces about Sin. long, wash well, and leave them to soak in clear water for ten minutes. Put l^lb. of crushed loaf sugar in a preserving-pan with 1 1 table- spoonfuls of ground ginger and 3qts. of water. Boil for twenty-five minutes, then pour it into a basin over the stalks, and leave till the next morning. Repeat the opera- tion of boiling the syrup for five or six days ; then drain the Lettuce-stalks free from moisture on a sieve. Make a rich syrup, adding 3oz. of slightly-bruised ginger
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