Essence of Beef Soup
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This essence creates a rich and flavorful soup.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 29. The excerpt below is the record exactly as published.
small tin of Crosse and Black- well’s essence of meat, then take double the amount of water and let it boil for ten or fifteen minutes with a dessert- spoonful of mixed sweet herbs (see Herbs) and half an onion sliced up. Strain this off and press the strainer to strain out the goodness. Then add a lit- tle soluble cayenne pepper (Indian salt, see Cayenne Pepper), and add it to the contents of the tin of essence of beef. Just before serving add a tablespoonful of sherry
Cook this with the app: pantry check, scaling, and the assistant.