gluten-freedairy-freenut-free
Frimsels Soup (Jewish Cookery)
From Mrs. Maclurcan's cookery book, 1899
Serves 8
Presented as published in 1899. 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
- 3 or 4 qts. stock
- 1 head celery
- 2 turnips
- 3 carrots
- 1 onion
- 1 lb. frimsels
- 1 pinch saffron
Method
Cut the vegetables for Julienne soup, boil in stock until cooked.
Add frimsels and saffron half an hour before serving.
Nutrition per serving
165Calories
10 gProtein
21 gCarbs
5 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 8. The excerpt below is the record exactly as published.
FEIMSEL SOUP (Jewish Oookery). 3 or 4 qts. stock 1 head celery 2 turnips 1 bunch mixed herbs 3 carrots 1 lb. frimsels 1 onion 1 pinch saffron
Cook this with the app: pantry check, scaling, and the assistant.