Palestine Soup

Ingredients

• One ounce of lean bacon
• One pint and a half of white stock
• One onion
• One turnip
• Celery
• One ounce of flour
• Two ounces of butter
• One teaspoonful of sugar
• One pound of artichokes, weighed after peeling
• One gill of milk
• One gill of cream
• Salt

Method

1. 1

   Melt butter, fry bacon, onion, turnip, and celery until glazed.

2. 2

   Add artichokes and half a pint of stock, stew until tender.

3. 3

   Mix in flour, add remaining stock, milk, salt, and sugar, stir until boiling.

4. 4

   Strain, return to saucepan, boil, add cream, and serve with fried croutons.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 4. The excerpt below is the record exactly as published.

PALESTINE SOUP Ingredients One ounce of lean bacon. One pint and a half of white stocli. One onion. One ounce of flour. One turnip. One gill of milli. Celery. Half a teaspoonful of salt. Two ounces of butter. One teaspoonful of sugar. One pound of artichokes, weighed One gill of cream

Cook this with the app: pantry check, scaling, and the assistant.