vegetariangluten-freenut-free
Palestine Soup
From Vegetarian cookery, 1891
Serves 5
Presented as published in 1891. 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
- Two pounds of Jerusalem artichokes
- two quarts of milk
- one ounce of butter
- the yolks of two eggs
- five tablespoonfuls of cream
Method
No method was recorded for this recipe.
Nutrition per serving
445Calories
19 gProtein
50 gCarbs
24 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 38. The excerpt below is the record exactly as published.
Palestine Soup. Two pounds of Jerusalem artichokes, two quarts of milk, one ounce of butter, the yolks of two eggs, and five table-spoonfuls of crea
Cook this with the app: pantry check, scaling, and the assistant.