Lunch
Cream of Lettuce Soup
A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2½ cups White Stock II or III
- 2 heads lettuce finely cut
- 2 tablespoons rice
- ½ cup cream
- ¼ tablespoon onion, finely chopped
- 1 tablespoon butter
- Yolk 1 egg
- Few grains nutmeg
- Salt
- Pepper
Historical transcription
Source method
- 1
Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for soup.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.