Baked Soup
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 6. The excerpt below is the record exactly as published.
BAKED SOUP. Cut the beef or mutton and the vegetables in pièces, season them with sait and pepper, and put them into a jar with a pint of peas and the Patna rice. Pour in four quarts of water
Cook this with the app: pantry check, scaling, and the assistant.