1913 Cream of Lettuce Soup

CREAM OF LETTUCE SOUP
Fifty-Two Sunday Dinners (1913)
Elizabeth O Hiller
2 cups White Stock.
1 teaspoon finely chopped onion.
2 heads lettuce.
½ cup hot cream.
2 tablespoons rice.
1 egg yolk.
2 tablespoons butter.
Salt and pepper.
Few grains nutmeg.
Process: 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.
Did we eat it? No
Would I make it again? No

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