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Stewed Stuffed Lettuces
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
11Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.5 g
Carbohydrates1.2 g
Fiber0.5 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.1 mg
Sodium0.9 mg
Potassium67 mg
Calcium9.1 mg
Iron0.3 mg
Magnesium3.6 mg
Phosphorus8.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A109 mcg
Vitamin E0 mg
Vitamin K26 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline0.3 mg
Caffeine0 mg
Water36 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 340. The excerpt below is the record exactly as published.
Stewed stuffed Lettuces. — (1) Clean and well wash half-a- dozen cos Lettuces, tie each one round with tape or string, and boil in plenty of water. Take out, drain, let them cool, untie them, open out the leaves, and stuff’ with veal or any other forcemeat. Tie up again, put them into a stewpan over a few thin slices of bacon, carrots, onions, and a few sweet herbs, pour in sufficient gravy to nearly cover, boil well, skim off any fat, and when the Lettuces are done, take out, untie, put them on a dish, and keep hot. Strain the gravy into another saucepan, add 1 or 2 wine- glassfuls of white wine
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