Palestine Soup

Ingredients

• 6 artichokes
• 4 an onion
• | stalk of celery
• 1 pint of milk
• 1 pint water
• 1 cup of good chicken stock
• 1 tablespoon of butter
• a little mace and red pepper
• with a little corn starch

Method

1. 1

   Put in stewpan 6 artichokes, 4 onions, 1 stalk of celery, a little salt put on to cook with 1 pint of milk and 1 pint water.

2. 2

   Simmer all together till quite soft, then pulp through a sieve, add 1 cup of good chicken stock, a little mace and red pepper, 1 tablespoon of butter.

3. 3

   Let it come to the boil and thicken with a little corn starch.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 5. The excerpt below is the record exactly as published.

PALESTINE SOUP.—Put in stewpan 6 artichokes, 4 an onion, | stalk of celery, a little salt put on to cook with 1 pint of milk and 1 pint water. Simmer all together till quite soft, then pulp through a sieve, add 1 cup of good chicken stock, a little mace and red pepper, 1 tablespoon of butter. Let it come to the boil and thicken with a little corn starch

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