Palestine Soup
From A year's cookery, 1880
Serves 6
Stock is not needed for a whiter soup; sugar may be added if artichokes are old.
Presented as published in 1880. 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 year's cookery (1880) by Phillis Browne, page 325. The excerpt below is the record exactly as published.
Palestine Soup, Fried Eggs. with Vegetables. Civet of Rabbit. Sally Lunns. Baked Omelet. Mashed Potatoes. Dry Toast. Stewed Celery. Brown and White Bread Corn-flour Blancma'uge. and Butter. Lemon Syrup. Milk Porridge. Cheese. Marketing. For the Day.— One fine Ostend Rabbit, or two Rabbits, if necessary ; Potatoes ; Celery ; a small tin of Champignons ; half a pound of Bacon. If one Rabbit only is required, part of the Bacon is' for breakfast to-morrow. For To-morrow.— Fresh Sheep’s Kidneys, one for each person ; Sea Biscuits ; a loin of Pork to be pickled for December 11th. Breakfast. — Fried Ham (March 5th) ; Fried Eggs (March 5th); Sally Lunns (June 4th) ; Milk Porridge (June 13th). Luncheon. — Scrag end of Mutton (January 14th.); Baked Omelet (August 6th). Dinner. — Palestine Soup. — Wash and pare the artichokes and put them into a stewpan with a slice of butter, two or three strips of bacon rind, and two bay leaves. Cover the pan closely and let the artichokes sweat for ten minutes or less. Shake the pan once or twice to keep them from sticking. Pour on cold water to cover the artichokes, and boil them gently till soft. Bub them through a sieve, mix the liquor in which they were boiled with them, and add boiling milk to make the pur6e like gruel. Season with pepper and salt
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Cook this with the app: pantry check, scaling, and the assistant.