Good Soup for an Invalid
From The St. Mungo cookery book, 1904
The rice may be left out, but the fowl should be put back in the soup until next used.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 75. The excerpt below is the record exactly as published.
GOOD SOUP FOR AN INVALID. I fowl. A knap bone. 12 breakfast'cupfuls water. ^ lb. rice (if liked). Some finely-chopped parsley. Pepper and .sal
Cook this with the app: pantry check, scaling, and the assistant.