Palestine Soup
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 7. The excerpt below is the record exactly as published.
PALESTINE SOUP rflWELVE large fresh Jerusalem artichokes, two potatoes, two onions, two ounces of butter. Peel the artichokes, and slice the potatoes and onions. Fry the vegetables in the butter ; put the lid on the stewpan, and allow them to simmer gently until the vegetables have absorbed the butter. Wet well with one pint of light stock, and let all simmer until the vegetables are quite tender. Pass through a hair sieve and return to stewpan ; season with pepper and salt, and add one gill of cream
Cook this with the app: pantry check, scaling, and the assistant.