Palestine Soup

Ingredients

• three good slices of ham
• about two ounces of butter
• four large onions
• twenty-five Jerusalem artichokes
• a small teacupful of water
• a little cream
• a little cayenne

Method

1. 1

   In a stewpan, add ham, butter, and sliced onions.

2. 2

   Pare the artichokes and add them with water.

3. 3

   Stew gently until soft, pulp through a sieve, and add rich veal broth and cream.

4. 4

   Season to taste with cayenne before serving.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 11. The excerpt below is the record exactly as published.

Palestine Soup. — Lay three good slices of ham in a rather large stewpan, adding about two ounces of butter, and four large onions sliced. Pare twenty- five Jerusalem artichokes very thickly, so that they look white, and lay them with the other ingredients in a saucepan, throwing in a small teacupful of water. Let all stew very gently until quite soft, shaking it often to prevent burning. Pulp it through a sieve, and have ready some rich veal broth (made with a knuckle of veal) to add to it, with a little cream. Season to taste, adding a little cayenne

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