Conde Soup
From Wholesome cookery, 1887
Can be made without meat stock.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 8. The excerpt below is the record exactly as published.
Conde Soup. Stew some red haricot beans with a few vegetables and stock. When thoroughly cooked and flavoured with pepper and salt, pass it all through a hair sieve ; put it back for a few minutes on the Are, add a small lump of butter
Cook this with the app: pantry check, scaling, and the assistant.