Zuppa di Lettuga (Lettuce Soup)

Name: Zuppa di Lettuga (Lettuce Soup)
Ingredients: 1 head lettuce; 2 tablespoons green peas; 2 potatoes; 1 heaping tablespn. flour; 1 head of celery; 4 cups soup stock

From Foods of the foreign-born in relation to health, 1922

Presented as published in 1922. 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

1027Calories

36 gProtein

153 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories1027 kcal

Protein36 g

Carbohydrates153 g

Fiber8.3 g

Sugars25 g

Total Fat31 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Cholesterol57 mg

Sodium7470 mg

Potassium3462 mg

Calcium221 mg

Iron9.7 mg

Magnesium186 mg

Phosphorus597 mg

Zinc13 mg

Copper2.5 mg

Manganese4 mg

Vitamin D0 mcg

Vitamin C74 mg

Vitamin A168 mcg

Vitamin E8.5 mg

Vitamin K155 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate136 mcg

Choline126 mg

Caffeine0 mg

Water1664 g

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 12. The excerpt below is the record exactly as published.

Zuppa di Lettuga (Lettuce Soup) 1 head lettuce 2 tablespoons green peas 2 potatoes I heaping tablespn. flour 1 head of celery 4 cups soup stock

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