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Another Soup Maigre

Name: Another Soup Maigre
Yield: 8 servings
Ingredients: Cut small four ounces of sorrel; sixteen ounces of celery; six or eight onions; Fry them in six ounces of butter; stew them three or four hours in three quarts of water; thicken with a tablespoonful of flour; mixed with a teacupful of the soup; Beat up the yolks of two eggs; in half a pint of cream; with a large slice of bread toasted and cut into dice

From The thorough good cook, 1895

Serves 8

Good, pure milk can substitute for cream.

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 62. The excerpt below is the record exactly as published.

Another Soup Maigre. Cut small four ounces of sorrel, sixteen ounces of celery, and six or eight onions. Fry them in six ounces of butter, and stew them three or four hours in three quarts of water. Season with pepper, salt, and a little mace, and thicken with a tablespoonful of flour, mixed with a teacupful of the soup. Beat up the yolks of two eggs in half a pint of cream, put it into the tureen, with a large slice of bread toasted and cut into dice

Cook this with the app: pantry check, scaling, and the assistant.