Palestine Soup (Another Way)

Ingredients

• two dozen freshly-dug Jerusalem artichokes
• four onions
• four potatoes
• a few sticks of celery
• two ounces of lean ham
• three pints of stock
• season with salt
• season with cayenne
• a little grated nutmeg
• a lump of sugar
• half a pint of milk
• two table-spoonfuls of cream

Method

1. 1

   Peel and slice the Jerusalem artichokes into a stewpan with stock, onions, potatoes, and celery.

2. 2

   Simmer until soft, then press through a sieve.

3. 3

   Return to the saucepan, season, add milk mixed with flour, and stir until boiling.

4. 4

   Add cream and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1076. The excerpt below is the record exactly as published.

Palestine Soup (another way). — Peel two dozen freshly-dug Jerusalem artichokes, and slice them into a stewpan, containing three pints of stock, or of the hquid in which a leg of mutton has been boiled. Add four onions, four potatoes, a few sticks of celerj^ two ounces of lean ham, and simmer all gently together PAN ( 500 ) PAN tmtil the vegetables are 6oft enough, then press them through a fine sieve, and put them back into the saucepan. Season with salt and cayenne, add a little grated nutmeg, a lump of sugar, and a little flour, mixed smoothly with haK a pint of milk, and stir the soup over the fire until it boils ; put in two table-spoonfuls of cream

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