gluten-freenut-free
Antwerp Soup
From The housewife's referee, 1898
Serves 5
Presented as published in 1898. 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
- two quarts of good veal stock
- a small handful of sliced spinach
- and sorrel
- one pint of cream
- the yolks of six eggs
Method
Boil sliced spinach and sorrel in veal stock until tender.
Season with salt.
Stir in cream mixed with egg yolks just before serving.
Nutrition per serving
460Calories
17 gProtein
9 gCarbs
39 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 59. The excerpt below is the record exactly as published.
Antwerp Soup. — Take two quarts of good veal stock, put in a small handful of sliced spinach and sorrel, and let it boil till it is tender ; season it with salt, and while it is boihng (but about two minutes before serving) stir into it one pint of cream previously well mixed with the yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.