gluten-freedairy-freenut-free
Brimoise With Sorrel
From The table, 1889
Serves 4
Presented as published in 1889. 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 good handfuls of chopped sorrel
- three pints of broth (No. 99)
Method
Prepare as for the previous recipe, adding sorrel 2 minutes before serving.
Nutrition per serving
133Calories
9 gProtein
13 gCarbs
4 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.
Brimoise With Sorrel. — The same, adding two good handfuls of chopped sorrel about two minutes before serving. 5. Beef a 1' Anglaise. — Cut up into small squares a quarter of a pound of raw, lean beef ; brown them a little in a saucepan on the hot range, then moisten with three pints of broth (No. 99)
Cook this with the app: pantry check, scaling, and the assistant.