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Cressy Soup
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for eight or ten persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 427. The excerpt below is the record exactly as published.
Cressy Soup. — AVash clean, prepare, and slice eight carrots, eight turnips, eight small onions stuck with one or two cloves, half a draclim of celery-seed, bruised and tied in a muslin bag, and a slice of lean ham cut into small pieces. Put these into a stewpan with a piece "of butter the size of a large egg, move them constantly, and when they are nicely browned, add, a little at a time, three quai-ts of good stock
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