vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Parmesan Soup
From The housewife's referee, 1898
Serves 2
Use young vegetables or parboil older ones.
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 68. The excerpt below is the record exactly as published.
Parmesan Soup. — Put into a stewpan celery, turnips, carrots, green leeks or onions, and young cabbage leaves, all cut in strips, with a piece of butter and a little sugar; cover close and leave to stew in their own steam over a slow tire. Shake them occasionally till soft and yellow. If the vegetables are not quite young they must be previously parboiled, or they give too strong a flavour to the soup. Boil the vegetables thus prepared in good gravy soup, and then strain them away. Take slices of stale roll, and with a small round cutter no bigger than a shilling, cut out little cakes, dip them in hot butter, and roll them in grated Parmesan cheese
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