Herb Soup
From English and French cookery, 1890
Remove thyme before serving.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 25. The excerpt below is the record exactly as published.
Herb Soup. — Put a piece of butter in a saucepan with sorrel, 42 ENGLISH AND FRENCH COOKERY. lettuce, or any other salad, leeks cut up very fine, a fried onion, a sprig of thyme, a crust of bread, a turnip, which, when boiled, will be mashed with £he bread, pepper and salt. When the above are entirely cooked, beat the yolks of 2 eggs in a soup-tureen ; add to these a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.