Brown Soup
From Colonial recipes, from old Virginia and Maryland manors, 1907
Presented as published in 1907. 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 Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 12. The excerpt below is the record exactly as published.
brown SOUP A knuckle of veal, 3 quarts of water. Let it simmer down for about 4 hours before seasoning, then put in thyme, parsley, a little mace, allspice, salt and pepper. Let simmer 2 hours more and thicken with browned flour. Beat the yolks of an egg with a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.