Palestine Soup

Ingredients

• ^ peck Jeru.salem arlichokes
• 2 quarts ordinary stock
• 4 ozs. of fresh butter
• ^ pint of cream
• 4 teaspoonful of sifted sugar

Method

1. 1

   Cleanse, peel and slice up the artichokes, and put them into an enamelled saucepan with the butter, allow them to simmer gently on a slow fire until partially melted, taking care they do not get coloured in the process, then add the stock, and allow it to boil gently for half an hour.

2. 2

   Rub the whole through a hair sieve, put back into the saucepan, let it simmer gently, and as the scum rises, skim it off.

3. 3

   Just before sending to table add the cream and sugar.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 4. The excerpt below is the record exactly as published.

PALESTINE SOUP. ^ peck Jeru.salem arlichokes. 2 quarts ordinary stock 4 ozs. of fresh butter. ^ pint of cream. 4 teaspoonful of sifted sugar

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