Calf's-feet Soup
From The spirit of cookery, 1895
The philosophy of this soup is difficult to discover.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 139. The excerpt below is the record exactly as published.
Calfs-feet Soup is broth with slices of calf’s feet, not the skin, but merely the tendons, immersed in it ; it is to be made nutritious with quenelles, eggs, Parma cheese, and boiled macaroni. It is a compound of which the philo- sophy is difficult to discover. The calf’s feet require four hours’ gentle ebullition
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