Cold Soup

Ingredients

• four handfuls of spinach
• two handfuls of sorrel
• a quart of very well clarified veal or chicken stock
• some cooked and cold salmon, or any other fish
• a small cucumber
• a small quantity of grated horseradish
• some pieces of Wenham Lake ice

Method

1. 1

   Blanch spinach and sorrel, drain, and sieve.

2. 2

   Mix with stock and add sliced fish, diced cucumber, crayfish, and horseradish.

3. 3

   Keep on ice until serving, then mix in ice pieces.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 86. The excerpt below is the record exactly as published.

Cold Soup. Allow to bLanch, separately, in a pan, fonr handfiils of spinach and two handftils of sorrel ; drain and pass through a sieve, mix the vegetables and pla(;e in a pan, diluting with a quart of very well clarified veal or chicken stock. The Russians use as stock " kvas," a beverage made of partially fermented r3'e or barley ; but this I do not think English people would like any more than they do the German " beer- soup." Put your stock and vegetables into a large pan ; cut into thin slices some cooked and cold salmon, or any other fish that comes handy. Prepare and cut into dice a small cucumber, slightly salted ; also pare a few crayfish ; add a small quantity of grated horseradish, and keep your pan on the ice till it is time to serve. Then mix in the soup some pieces of Wenham Lake ice

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