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Meagre Soup (Soupe Maigre)
From Cassell's dictionary of cookery, 1892
Serves 6
The soup can also be thickened with bread for added nourishment.
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 907. The excerpt below is the record exactly as published.
Meagre Soup (Soupe Maigre). — Before beginning, wash thoroughly all your green vegetables, peel your roots, and throw them into cold water. The proportions of each must depend very much upon what you can get. The soup, when finished, should be of the thickness of ordinary pea-soup. Take five or six handfuls of common sorrel, two large let- tuces from which the withered leaves only have been removed, a small bunch of chervdl, and two or three sprigs of parsley. Shred all these very fine. Slice and chop onions, carrots, and leeks very fine. Throw these into your soup-kettle of boiling water, with some whole potatoes of a mealy sort, a bay-leaf, a sprig of thjTne, and a good lump of butter. Season with pepper and salt
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