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Mushroom Soup
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 67. The excerpt below is the record exactly as published.
Mushroom Soup. — Take some knuckle of beef, break up the bones and cut the meat into large pieces, allow to each pound a little less than a quart of milk, season with salt and pepper. Boil till the meat falls to pieces, then strain into a clean stewpan. Have ready a quart of mushrooms peeled with their stalks removed, and put them into the soup with a quarter pound of butter
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