Compound Lobster Soup
From The spirit of cookery, 1895
This soup has a vibrant color and rich flavor.
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 126. The excerpt below is the record exactly as published.
Compound Lobster Soup is a coloured puree of lobster flesh with tails of prawns and quenelles of whiting in broth
Cook this with the app: pantry check, scaling, and the assistant.