Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Clear Lettuce Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Use a wide shallow pan to prevent the bundles from touching.
A modern interpretation · AI-generated from the original record
Ingredients
- as many long narrow-leaved lettuces as there are persons at dinner
- an ounce of butter
Method
Wash and drain the lettuces, fold each neatly in three, and tie.
Stew in broth with butter.
Serve in hot soup plates with clear soup poured over each lettuce.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 19. The excerpt below is the record exactly as published.
Clear Lettuce Soup. — Take as many long narrow-leaved lettuces as there are persons at dinner. Wash and drain them. Fold each lettuce neatly in three, and tie each. Stew in broth with an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.