Compound Prawn Soup
From The spirit of cookery, 1895
This soup is suitable for fast days.
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.
tails of prawns and quenelles of whiting in broth. The colour is furnished by the coral and spawn of hen- lobsters. All the flesh is transformed into puree ; the pith, as the contents, of the lobster’s stomach are termed, is added to the broth. Compoiind Prawn Soup is a puree of p>raions and rice in broth, with tails of praivns and qioenelles of trout
Cook this with the app: pantry check, scaling, and the assistant.