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Irish Soup, or Balnamoon Skink
From Cassell's dictionary of cookery, 1892
Serves 6
Trussed fowl can be served in the tureen with the soup.
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
Nutrition per serving
182Calories
2 gProtein
9 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein2.4 g
Carbohydrates9.5 g
Fiber0.4 g
Sugars0.3 g
Total Fat15 g
Saturated Fat8.2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.2 g
Cholesterol49 mg
Sodium71 mg
Potassium57 mg
Calcium39 mg
Iron0.5 mg
Magnesium5.5 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline14 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 750. The excerpt below is the record exactly as published.
Irish Soup, or Balnamoon Skink.— In many parts of Ireland a good joint of meat is a thing to be wished for, but not to be obtained at short notice. Poultry is always to be had in plenty, and verj' cheap, hence, on an emergency, two or three fowls may be expe- ditiously put into a pot to boil imtil their juices are thoroughly extracted and the broth is rich and good. One or more of the fowls, if to be served separate, may be trussed as for boiling, and removed as soon as done, but they are best cut up when intended only for soup. When well boiled, strain the soup through a colander into a clean saucepan. Season with salt, pepper, sweet herbs, chives, and chopped young onions. Add celery, lettuce, and, if in season, a few green peas. Stew until the vegetables are tender. A liasion of two beaten eggs and a cup of cream
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