Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Mutton Soup
From The new home cook book, 1896
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- a leg of mutton
- one teaspoon of summer savory
- two tablespoons of milk
- two tablespoons of flour
- one egg
Method
Boil a leg of mutton for three hours; season with salt and pepper; add summer savory; make a batter of egg, milk, and flour; drop into soup and boil for three minutes.
Nutrition per serving
212Calories
13 gProtein
15 gCarbs
11 gFat
As published
This recipe was extracted from The new home cook book (1896), page 26. The excerpt below is the record exactly as published.
MUTTON SOUP. Mrs. Whitehead. Boil a leg of mutton three hours ; season to your taste with salt and pepper, and add one teaspoon of summer savory; make a batter of one egg, two tablespoons of milk, two tablespoons of flour
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