Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Invalid's Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
This soup is suitable for invalids.
A modern interpretation · AI-generated from the original record
Ingredients
- Take a fowl or rabbit
- two pounds of the best fresh lean gravy beef
- season with pepper and salt
- enough melted clarified suet and broth
- the whole of the vegetable stock
- adding water now and then to make good the loss of liquid by evaporation
Method
Cut the fowl or rabbit into pieces, pound in a mortar.
Chop the beef, mix with the fowl, and give a few turns in a stewpan with suet and broth.
Gradually add the vegetable stock while stirring.
Boil for one hour, strain, cool, and remove fat.
Serve in small quantities, iced or hot.
Nutrition per serving
141Calories
10 gProtein
13 gCarbs
6 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 17. The excerpt below is the record exactly as published.
Invalid's Soup. — Take a fowl or rabbit, if aged no matter, cut it to pieces, bones and all, while fresh, with a chopper, and pound the mass in a mortar. Chop up also two pounds of the best fresh lean gravy beef, season with pepper and salt, mix the two meats together and give them a few turns in a roomy stewpan with enough melted clarified suet and broth to draw the glaze. Now add little by little the whole of the vegetable stock, stirring well all the time. Boil (adding water now and then to make good the loss of liquid by evaporation
Cook this with the app: pantry check, scaling, and the assistant.