Sorrel Soup
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Hard-boiled eggs can be served with this soup.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 58. The excerpt below is the record exactly as published.
a good strong bouillon, using marrow bones and bone meat preferably. Having carefully washed the sorrel leaves, chop them very fine, and cook till tender in a little of the bouìllon. Add to them rich cream in the proportion of a tablespoon or two for each piate
Cook this with the app: pantry check, scaling, and the assistant.