Soupe Maigre Without Meat, for Lent

Name: Soupe Maigre Without Meat, for Lent
Ingredients: half a pound of butter; six onions sliced; two heads of celery cut small; one-half a head of white cabbage; a bunch of chopped parsley; three rolled crackers; two quarts of boiling milk; two well-beaten eggs

From La cuisine creole, 1885

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 5. The excerpt below is the record exactly as published.

OUPE MAIGBE^ WITHOUT MEAT, FOR LENT. Melt half a pound of butter in a stewpan, put in six onions sliced; add two heads of celery eut small, one- half a head of white cabbage, and a bunch of chopped parsley ; let them boil twenty minutes, then stir in three rolled crackers; pour in two quarts of boiling milk, or milk and water ; let this boil up gently for half an hour, and just before serving stir in two well-beaten eggs

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