gluten-freenut-free
Palestine Soup
From Cassell's dictionary of cookery, 1892
Serves 2
Ensure artichokes do not brown during cooking.
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
- a quarter of a peck of artichokes
- a couple of ounces of butter
- a quart of good strong white stock
- a bay-leaf
- half a pint of boiling cream
- a little pounded white sugar
Method
Simmer artichokes in butter until soft, then boil in white stock with a bay leaf.
Rub through a tamis and add boiling cream.
If artichokes are not young, add sugar at the finish.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 43. The excerpt below is the record exactly as published.
d Palestine sovxp. ' We will suppose the artichokes, say a quarter of a peck, to have simmered and got soft ill a couple of ovmces of butter, and that proper care has been taken to prevent them getting brown. We will then suppose them to have been boiled gently in say a quart of good strong white stock, and a bay-leaf added to improve their flavour. Now the whole must, be rubbed through a tamis, or wire sieve, otherwise the soup will be poor. However, rub it through, and add half a pint of boiling cream, and you will have a soup that you need not be ashamed to set before the most particular person in the world. By-the-by, if the artichokes — Jerusalem ones, of course — are not very young, add a little poxmded white sugar
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Cook this with the app: pantry check, scaling, and the assistant.