Spinach Soup

Ingredients

• as many as will fill a large basin
• a lettuce
• two or three leaves of sorrel
• two ounces of butter
• a heaped tablespoonful of flour
• two quarts of boiling water or vegetable stock

Method

1. 1

   Shred spinach, lettuce, and sorrel, then boil in water for five to six minutes.

2. 2

   Drain and cool in cold water.

3. 3

   Mix butter with flour, add vegetables, and gradually pour in boiling water or stock.

4. 4

   Boil gently for a quarter of an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1882. The excerpt below is the record exactly as published.

as many as will fill a large basin, and put with them a lettuce, also finel}' shred, and two or three leaves of sorrel. Throw them into boiling water, and let them boil quickly for five or six minutes. Drain them, put them into plenty of cold water to preserve the colour, and squeeze the moisture from them. Dissolve two ounces of butter in a saucepan. Mix it smoothly with a heaped table-spoonful of flour ; add the vege- tables gradually, and when they are roughly blended with the water and flour, pour in, little by little, two quarts of boiling water or vege- table stoc

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