Cream of Lettuce Soup in 1920

The Caldwell Tribune, Caldwell, Idaho July 20 1920, page 7

• 2 heads green lettuce
• 4 cups water or stock
• 1 tablespoon butter
• 2 tablespoons flour
• 1 tablespoon chopped onion
• 1 tablespoon chopped parsley
• 1 cup milk
• 1 egg

Shred the lettuce and cook in the water or stock for 30 minute, then rub through a sieve and return to the fire. Melt the butter and rub with the flour, onion and parsley. Gradually add the milk, pepper and salt to taste, then the beaten egg, and finally pour this into the lettuce puree. Serve hot with croutons.