Soupe au Vin
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Sherry can be used as a substitute for port or Madeira.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 6. The excerpt below is the record exactly as published.
soupe au vin, — ^the restorative of restoratives.' " — Chables Reade ("The Cloister and the Hearth"). FOR a soupe au vin it is only necessary to take a good con- somme and when ready to heat for use put in it a dozen whole cloves, as many whole allspice and a few pieces of cinnamon tied in a thin muslin bag. When ready to pour into the tureen re- move the spice-bag and add a cupful of port or Madeira wine
Cook this with the app: pantry check, scaling, and the assistant.