{"id":4598,"slug":"cream-of-lettuce","title":"Cream of lettuce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["trimmings of six heads of lettuce","two quarts of chicken broth","four ounces of butter","three spoonfuls of flour","a pint of cream","two or three ounces of sweet butter","salt","a little Cayenne pepper"],"ingredients_norm":["trimmings of heads of lettuce","chicken broth","butter","flour","cream","sweet butter","salt","little cayenne pepper"],"steps":["Take the trimmings of six heads of lettuce, in volume about the same as two heads of lettuce, wash well and cut in small bits.","Take two quarts of chicken broth, or any kind of clear broth or stock, add the lettuce to it and boil for thirty minutes.","Put in a separate vessel four ounces of butter, and heat; add three spoonfuls of flour and heat again.","Add the broth containing the lettuce and boil for ten minutes.","Boil a pint of cream, mix with the soup, and strain through a fine sieve.","Put back in vessel, add two or three ounces of sweet butter, and stir until the butter is melted.","Season with salt and a little Cayenne pepper."],"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/39550","source_ref":"pg:39550:w22:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"755dbd42bcd25cb9fb5d276055e3fbca402c361cc085d6d81b9229836e2f83a0","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/cream-of-lettuce"}