Iced Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Must be mixed about five minutes before serving.
Presented as published in 1907. 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
- a good handful of sorrel
- 4 eggs hard
- 4 small or 1 large lettuce
- 1 cucumber
- A pint of cream
- a little new milk
- some nice clean ice
Method
Boil sorrel until tender, press through a sieve, and chop finely.
Mix with chopped eggs, lettuce, cucumber, pepper, salt, vinegar, cream, new milk, and ice just before serving.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 5. The excerpt below is the record exactly as published.
Iced Soup. Take a good handful of sorrel and boil it till tender, press it through a sieve, chop it very fine, and lay it in a teacupful of cold water. Boil 4 eggs hard and chop them up fine, 4 small or 1 large lettuce, and 1 cucumber cut into slices; pepper and salt this mixture and pour white vinegar over it. A pint of cream and a little new milk, with some nice clean ice
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