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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.
LunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 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
Make it happen
Directions
- 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.