{"id":3848,"slug":"cream-of-lettuce-soup","title":"CREAM OF LETTUCE SOUP","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups White Stock.","2 heads lettuce.","2 tablespoons rice.","2 tablespoons butter.","1 teaspoon finely chopped onion.","1/2 cup hot cream.","1 egg yolk.","Salt and pepper.","Few grains nutmeg."],"ingredients_norm":["white stock","lettuce","rice","butter","onion","hot cream","egg yolk","salt and pepper","few grains nutmeg"],"steps":["Cook the onion in butter five minutes (without browning), add rice, lettuce finely chopped, and stock, cover and cook until rice is soft; add hot cream, slightly beaten yolk of egg and seasonings.","Do not allow soup to boil after adding egg yolk.","Discard outer leaves of lettuce, using only the hearts for soup."],"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/31534","source_ref":"pg:31534:100","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ba5db0c32fc6cd7ffb6dbb9c023b01baa8510406b74d027e4f5962aaef6d0340","created_at":"2026-08-02T15:45:22Z","updated_at":"2026-08-02T15:45:22Z","notice":"Historical recipe (1913), 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-soup"}