{"id":6985,"slug":"boiled-lettuce-2","title":"BOILED LETTUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four or five heads of lettuce","boiling salted water","butter","salt","pepper","a pint of white sauce","grated nutmeg","well-beaten yolks of two eggs"],"ingredients_norm":["lettuce","boiling salted water","butter","salt","pepper","white sauce","nutmeg","egg yolk"],"steps":["Wash four or five heads of lettuce, carefully removing thick, bitter stalks and retaining all sound leaves.","Cook in plenty of boiling salted water for ten or fifteen minutes, then blanch in cold water for a minute or two.","Drain, chop lightly, and heat in stew-pan with some butter, and salt and pepper to taste.","If preferred, the chopped lettuce may be heated with a pint of white sauce seasoned with salt, pepper, and grated nutmeg. After simmering for a few minutes in the sauce, draw to a cooler part of the range and stir in the well-beaten yolks of two eggs."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w31:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ba98fe53592d9890f7b84f8e93bf776f32c4f7b7cfe043a48a6df0600e274ae2","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-lettuce-2"}