Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Flemish Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 7
Half the quantity is enough for 3 or 4 people.
A modern interpretation · AI-generated from the original record
Ingredients
- 6 large onions
- 6 heads of celery
- about 12 potatoes
- ^lb. of butter
- a pint of cream
Method
Skin the onions, cut the celery, and slice the scalded potatoes.
Put butter and water in a stewpan, boil slowly for an hour, then add broth and boil until potatoes dissolve.
Rub through a sieve, add to a soup pot, and mix in cream.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 5. The excerpt below is the record exactly as published.
Flemish Soup. Skin 6 large onions, cut 6 heads of celery in small pieces, slice about 12 potatoes that have been scalded, put ^lb. of butter into a stewpan, and |pt. of water. Set it on a stove to boil very slowly for an hour, then fill up the stewpan with broth; let it boil an hour, or until the potatoes are all dissolved; then rub it through a sieve, put it into a soup pot, or stewpan, and add a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.