vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dal Soup
From Royal Victoria cook book, 1900
Serves 3
Do not boil after adding butter.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 3. The excerpt below is the record exactly as published.
DAL SOUP.—One cup dal, 1 onion, small bunch pars- ley, a little cayenne, a pinch of salt, celery or celery salt. Put dal, onion, parsley and celery on with 2 or 3 cups cold water and boil slowly 1 hour, then rub through fine sieve, add 1 quart milk, put back on stove till it boils, and add salt and pepper, then add a lump of butter (size of an egg)
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