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Beer Soup with Caraway Seeds
From Cassell's dictionary of cookery, 1892
Serves 3
Time: about 20 minutes. Sufficient for 6-7 persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 239. The excerpt below is the record exactly as published.
Beer Soup with Caraway Seeds.— Boil some brown bread in si little water until soft enough to be beaten to a smooth pulp ; put three pints of beer into the soup kettle with a httle lemon-peel, cinnamon, sugar, and a large tea-spoonful of caraway seeds ; mix the bread- pulp to the beer, and boil aU together till the flavour is extracted from the seeds ; then beat up four eggs
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