German Soup
From Cassell's dictionary of cookery, 1892
Serves 6
The quantities are sufficient for three pints of soup.
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 595. The excerpt below is the record exactly as published.
German Soup. — Fry half an ounce of cmnmin-seod in a little hot butter, for a few minutes ; keep moving them about all the time. Pour upon them three quarts of good, nicely- flavoured chicken-broth, and simmer gently for nearly an hour. Season with pepper and salt, put some toasted sippets
Cook this with the app: pantry check, scaling, and the assistant.