gluten-freedairy-freenut-free
Beche-de-Mer Soup
From Mrs. Maclurcan's cookery book, 1899
Serves 8
Soak Beche-de-Mer for three days before use.
Presented as published in 1899. 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
- 4 qts. good brown stock
- 1 chicken
- ^ lb. prawns
- i tin mushrooms, or 1/2 lb.
- 3 eggs (hard boiled)
- 2 onions
Method
Boil the chicken in stock for 1.5 hours, then shred the meat and return to the stock with prawns, mushrooms, and sliced onions.
Boil until onions are tender.
Make small balls from egg yolks mixed with flour and add just before serving along with sherry.
Nutrition per serving
280Calories
23 gProtein
21 gCarbs
11 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 7. The excerpt below is the record exactly as published.
BECHE-DE-MEE SOUP. 4 qts. good brown stock J lb. prawns 1 chicken i tin mushrooms, or |- lb. 3 eggs (hard boiled) fresh ones. 2 onions
Cook this with the app: pantry check, scaling, and the assistant.