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Herb Soup

Name: Herb Soup
Yield: 6 servings
Ingredients: 2 handfuls of spinach; 2 handfuls of chervil; 2 handfuls of sorrel; a few chopped sprigs of parsley; a small piece of butter; J teacupful of flour; 2qts. of clear stock

From The encyclopaedia of practical cookery, 1892

Serves 6

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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 97. The excerpt below is the record exactly as published.

Herb Soup. — Well wash and chop 2 handfuls each of spinach, chervil, and sorrel, put them in a stewpan with a few chopped sprigs of parsley and a small piece of butter, and steam by the Herbs — continued. side of the fire till the Herbs are soft ; then mix in smoothly J teacupful of flour and 2qts. of clear stock

Cook this with the app: pantry check, scaling, and the assistant.