Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Soup of Soujee
From [Modern cookery, in all its branches, 1884
Serves 4
Proportions can be adapted to taste.
A modern interpretation · AI-generated from the original record
Ingredients
- two ounces of soujee
Method
For each quart of soup, gradually drop soujee into boiling liquid and simmer for 10-12 minutes.
As published
This recipe was extracted from [Modern cookery, in all its branches (1884) by Eliza Acton, page 40. The excerpt below is the record exactly as published.
SOUP OF SOUJEE. The soujee is of Indian origin, but is now well manufactured in England, § and is, we think, somewhat more delicate than semoulina in flavour ; and being made from wheat of the finest quality, is also quite as nutritious, or more so. For each quart of soup allow two ounces of soujee
Cook this with the app: pantry check, scaling, and the assistant.