Pipkin Soup
From The complete Indian housekeeper & cook, 1898
This may be made a pretty soup by placing a crouton decorated with vegetables in each plate.
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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 166. The excerpt below is the record exactly as published.
Pipkin Soup {useful for camp). — One large fowl, three quarts (120 units) water. Put with a little salt into (preferably) an earthen pipkin. Boil for a quarter of an hour and skim. Add carrots, celery, turnips, round button onions. In a muslin hag herbs and spices to tiist
Cook this with the app: pantry check, scaling, and the assistant.