Compound Spinach Soup
From The spirit of cookery, 1895
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 110. The excerpt below is the record exactly as published.
Compound Spiinach So2q). — This soup contains besides the principal herb dry peas, green peas, and French beans, all as purees, and fried bread
Cook this with the app: pantry check, scaling, and the assistant.