FoodNet
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free

Soup Verte

From A calendar of dinners, with 615 recipes, 1913

Serves 6

A modern interpretation · AI-generated from the original record

Ingredients

  • 4 tablespoonfuls flour
  • 3 tablespoonfuls Crisco
  • 2 quarts stock
  • 1 lb. spinach
  • 1 bunch parsley
  • 1 teaspoonful sugar
  • 2 egg yolks
  • 1 lemon
  • Salt and pepper to taste

Method

  1. Put stock into saucepan; add spinach and parsley, picked and thoroughly washed; let all boil twenty minutes; strain, rubbing puree through sieve.

  2. Return it all to saucepan, add Crisco and flour mixed together with cupful of water, sugar and strained juice of a quarter of lemon.

  3. Let boil five minutes.

  4. Beat yolks of eggs with 1/4 cupful water, add them gradually to soup off fire, and stir near fire until cooked.

  5. Soup must not boil after yolks are added.

  6. Season with salt and pepper and serve.

Nutrition per serving

224Calories
11 gProtein
20 gCarbs
12 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 25. The excerpt below is the record exactly as published.

Soup Verte 4 tablespoonfuls flour 1 bunch parsley 3 tablespoonfuls Crisco 1 teaspoonful sugar 2 quarts stock 2 egg yolks 1 lb. spinach 1 lemon Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.