Cheap White Soup
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 6. The excerpt below is the record exactly as published.
CHEAP WHITE SOUP. Ohop up any remains you may hâve of cold veal, chicken, game or rabbit roasted dry. Grate them, beat them in a mortar, and rub them through a sieve. Then add to the panada a quart of stock
Cook this with the app: pantry check, scaling, and the assistant.