Sorrel Cream Soup
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 10. The excerpt below is the record exactly as published.
a few yolks of eggs ; pour it quite hot over the sippets. S0UF8. 25 42. — Sorrel Cream Soup Stew some chopped sorrel in butler ; thicken with flour ; add water, pepper, and salt ; boil a few minutes. Mix some yolk of eggs in cream, stir it gently into the soup, then pour into the tureen over some fried sippets. 43. — Pumpkin Soup. Put some slices of pumpkin (if pumpkins are in season, or a can of preserved pumpkins if they are not) in a saucepan with a little onion, carrot, and tuimip, pepper, salt, and stock or water; stew till quite cooked; pass through a hair sieve, put it back on the Are, add a little milk and butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.