Prussian Soup
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 29. The excerpt below is the record exactly as published.
Prussian Soup. — Cut 4 heads of celery, 2 carrots, as many onions, turnips, potatoes, and large leeks into little pieces, and fry in a little fat. Tut these with 4 pound of beef or mutton
Cook this with the app: pantry check, scaling, and the assistant.