Green Kern Soup
From Council cook book, 1908
Presented as published in 1908. 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 Council cook book (1908), page 5. The excerpt below is the record exactly as published.
Green Kern Soup. Take half a cup of green kern and wash it care- fully. Put it on with about a quart of water and let it cook slowly about three hours. As the water boils down add soup stock. Beat the yolk of an egg in the tureen and pour the hot soup over it when ready to serve. Salt to taste
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