Improving Tinned Soups
From Cassell's dictionary of cookery, 1892
Serves 4
Tinned soups vary in quality; some may require 'touching-up' for better flavor.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 46. The excerpt below is the record exactly as published.
A table-spoonful of brown thickening or roux will render it darker and thicker, a little extract of meat or a small piece of glaze will give a better flavour, and last but not least, half a wine-glassful or a little more of faii'ly good sherr
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