Wilted Lettuce
From Lessons in cooking through preparation of meals, 1912
Serves 4
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
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 169. The excerpt below is the record exactly as published.
WILTED LETTUCE STRAWBERRY SHORTCAKE Nut Croquettes Make i c Thick Sauce (3 T butter, 4 T flour), add to it I T chopped parsley, 2 T lemon juice, i t salt, ^ t pepper, i c ground or chopped nutmeats, 3 T breadcrumbs, and the yolks of 2 eggs, left from the morning's baking. Mix thoroughly, shape, when cold, egg and crumb and fry in deep hot fat to a golden brown in color. Drain on paper. Serve either plain or with White or Tomato Sauce. Onion Souffle Cook 6 medium sized onions until tender, about i h and pass through a vegetable press. Add the pulp to i c Thick White Sauce (4 T flour). Separate the yolks and whites of 3 eggs (in this case use 2 whole eggs and 2 yolks left from the baking), add the beaten yolks to the sauce, with i T chopped parsley, then cut and fold in the stiffly beaten whites of the eggs. Turn into a buttered baking dish, set in a pan of water and bake in a moderate oven 20 m or until firm. Wilted Lettuce Wash thoroughly and chop slightly i head of lettuce. Cut 4 thin slices of bacon into tiny cubes and broil slowly until brown and crisp. To the cubes and fat in the pan add ys t paprika, and ^ c weak vinegar
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