Saloop Soup (Invalid Cookery)
From Cassell's dictionary of cookery, 1892
Serves 2
Nourishing for weak persons and recommended for children.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1688. The excerpt below is the record exactly as published.
Saloop Soup (Invalid Cookery). — The following German recipe is given in the "Handbook of Foreign Cookery" of Amelia von Kochheim: — "Into a quart of good beef bouillon stir a table-spoonful of salep mixed in a little cold water ; set it on the fire, and let it boil till it begins to thicken. It may be made also with wine or -water instead of broth, in which case sugar, lemon, or sweetmeat may be stirred in. This soup is not only nourishing for weak persons, but is particularly recom- mended for children. A tea-spoonful of salej) mixed in a little water, and a cupful of boiling milk or broth
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