Bovril Soup

Ingredients

• one teaspoonful of Bovril
• a flavoring of salt
• pepper
• celery salt
• Fill the cup with boiling water
• drop in a slice of lemon

Method

1. 1

   For each cup, use one-fourth teaspoonful of Bovril, scant measure, a flavoring of salt, pepper, and celery salt.

2. 2

   Fill the cup with boiling water, stir till the extract is dissolved, drop in a slice of lemon, and serve at once.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 7. The excerpt below is the record exactly as published.

one teaspoonful of Bovril, let it boil a moment, and serve with one cupful of any cooked cereal or vegetable preferred. SOUP MAKING. Civilized man cannot live without soup, and beef extract is one of his own inventions to enable him to obtain this luxury and necessity at all times and in all places. The very simplest form of soup-making is described below. For more elaborate recipes turn to the succeeding pages. It is not wise to come from exhausting work directly to a substantial meal, but if a small quantity of hot broth, consom- me, bouillon, or whatever we choose to call it, be first taken, the stomach will be fortified for the digestion of heavier food. BOUTELION: For each cup use one-fourth teaspoonful of Bovril, scant measure, a flavoring of salt, pepper and celery salt. Fill the cup with boiling water, stir till the extract is dissolved, drop in a slice of lemon

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