gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Stuffed Lettuce
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
87Calories
5 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein5.4 g
Carbohydrates10 g
Fiber0 g
Sugars0.1 g
Total Fat2.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium84 mg
Potassium452 mg
Calcium57 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus107 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K62 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 263. The excerpt below is the record exactly as published.
Stuffed Lettuce. Wash a lettuce, trim off the outside leaves, tie with tape and blanch for a few minutes in boiling water, and allow to drain. When cool, split each with a sharp knife down one side, care- fully remove a small portion of the heart, and proceed to stuff them with a savory mince made as for rissoles, and bound with an egg. Then bring the severed edges of the leaves together so that the lettuces assume their former shape, tie them up again, and braise very gently with soup, vegetables and good stock
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.