Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Sorrel Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- a pint of sorrel leaves
- two tablespoonfuls of butter
- four or five of the large outside leaves
- a sliced onion
- a few small sprigs of parsley
- two tablespoonfuls of flour
- a cupful of mashed potato
- one of hot milk
Method
Wash sorrel, sauté with butter, outside leaves, onion, and parsley.
Add flour, stir, and gradually pour in boiling water.
Cook for 15-20 minutes, then add mashed potato and hot milk.
Season and serve.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 5. The excerpt below is the record exactly as published.
SORREL SOUP— Wash thoroughly a pint of sorrel leaves and put in a saucepan with two tablespoonfuls of butter, four or five of the large outside leaves, a sliced onion, and a few small sprigs of parsley. Toss over the fire for a few minutes, then sift into the pan two tablespoonfuls of flour and stir until blended with the butter remaining. Transfer to the soup kettle and pour in gradually, stirring all the time, three quarts of boil- ing water. Cook gently for fifteen or twenty minutes, then add a cupful of mashed potato and one of hot milk
Cook this with the app: pantry check, scaling, and the assistant.