Periwinkle or Limpet Soup

Ingredients

• half a bucketful of periwinkles
• good beef or mutton stock
• A couple of onions
• One dozen peppercorns

Method

1. 1

   Soak periwinkles in fresh water for half an hour, clean shells, pound them, boil in water for stock.

2. 2

   Strain and add beef or mutton stock in a 1:3 ratio.

3. 3

   Boil onions in stock before straining.

Nutrition per serving

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 69. The excerpt below is the record exactly as published.

Periwinkle or Limpet Soup, — H tells me they made a very good soup of periwinkles lately, when at the seaside, from Mrs. Cloete s (of Alphen) recipe, using the black periwinkles which have a pink edge, which are in season in the winter months, and are taken from the rocks below low tide mark. Of these they collected half a bucketful, and put them in fresh water for about half-an- hour so as to get rid of any sand, etc. (The fresh water kills them.) They also scraped the shells quite clean of all smaller shellfish, sea-weed, etc., and washed them again in clean water. Then the shells were well pounded in a mortar, before putting in a cooking-pot, covering with water and boiling for stock. When all the strength was boiled out the liquid was strained through a coarse linen cloth, and to it was added good beef or mutton stock in the proportion of one cup to every three of the peri- winkle broth. A couple of onions had been boiled in the meat stock before it was strained. One dozen peppercorns

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