Savoy Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Can add soaked crackers for texture.
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 1735. The excerpt below is the record exactly as published.
Savoy Soup. — Boil a moderate-sized savoy in the usual way till tender. Put it into a colander, and press the water from it, then turn it into a clean stewpan, pour over it as much beef, veal, or chicken broth as will tho- roughly cover it, place the lid on the stew- pan, and let its contents simmer gently for an hour. Dissolve four ounces of sweet butter in- a separate saucepan, and stir as much flour into this as will make a smooth paste. Beat the mixture briskly over the fire until it is lightly coloured without being at aU burnt, slice two onions into it, and fry them lightly. Moisten the paste with a little of the boiling soup, add it gradually to the rest, and boil the whole a few minutes longer. Skim the soup carefully, and mix with it a quart of boiling milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.