Sorrel Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about 15 minutes. Sufficient for 4-5 persons.
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 1849. The excerpt below is the record exactly as published.
Sorrel Soup. — Take t^^o or three handfuls of fiesh green sorrel ; pick the leaves from the stems, wash them in several waters, drain them, and put them into a stew7)an with a slice of fresh butter. No liquor is required. Steam the leaves gently till quite tender. Dredge a little flour upon them, beat out all the lumps, and add as much stock as the sorrel will thicken lightly. Boil up, add pepper and salt, and serve with toasted sippets
Cook this with the app: pantry check, scaling, and the assistant.