Soup Maigre
From An old-world recipe book, 1908
Presented as published in 1908. 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 An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 3. The excerpt below is the record exactly as published.
Soup Maigre Fry a large handful of Sorrel in a quarter of a lb. of butter till it is tender, add a quart of boiling water, and some bread, pepper and salt to your taste, boil all together a quarter of an hour, beat two eggs
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