Sorrel Soup
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Bottled sorrel puree can be used as a substitute.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 32. The excerpt below is the record exactly as published.
SORREL soup has a peculiarly ap- petizing sound and its flavor corre- sponds. In the country it may be made by cooking the sorrel as you would spinach until it is tender and adding it to white stock slightly thickened and seasoned with salt and very little white pepper
Cook this with the app: pantry check, scaling, and the assistant.