Ragovit Soup
From The spirit of cookery, 1895
This soup can be varied with different vegetables.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 101. The excerpt below is the record exactly as published.
ragovit soup, in which the meat has been, in Scotland, changed or limited to mutton. Produce the mutton-broth with chops or cutlets as in the previous recipe, and add thereto a pint and a half of tender green peas, preferably marrow-fats. Boil the soup until all the ingredients are done, and then add to it a pint of puree of spinach with some parsley
Cook this with the app: pantry check, scaling, and the assistant.