Soupe grandmere
From The new practical cookery guide, 1913
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 43. The excerpt below is the record exactly as published.
Soupe grandmere — Dice of onions, leeks, celery, white cabbage, potatoes, cooked in vegetable stock or water ; five minutes before done add shredded lettuce, spinach, and sorrel, finish with cream, and serve with Italian paste
Cook this with the app: pantry check, scaling, and the assistant.