Soupe Mitonnée
From The spirit of cookery, 1895
This soup is thick, like a puree, and very nutritious when made with meat-bread.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 104. The excerpt below is the record exactly as published.
60 grm. of broken dry breadcrumb to 12 decilitres (li litre) of prepared broth
Cook this with the app: pantry check, scaling, and the assistant.