Spinach Soup (a meagre soup)

Ingredients

• chopped spinach
• sorrel
• chervil
• lettuce
• an onion stuck round with cloves
• a very stale French roll sliced
• some blanched and shred pistachio kernels
• the yolks of eight eggs
• a little wine
• the juice of a lemon

Method

1. 1

   Fry spinach, sorrel, chervil, and lettuce in butter until browned.

2. 2

   Add boiling water with onion and French roll, and simmer.

3. 3

   Beat yolks with wine and lemon juice, add to strained broth.

4. 4

   Serve with toasted French roll, poached egg, and scalded spinach.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

Spinach Soup (a meagre soup). — Take chopped spinach, sorrel, chervil, and lettuce, but not very fine; fry them in butter until browned, put them to the desired quantity of boiling water with an onion stuck round with cloves, a very stale French roll sliced, and some blanched and shred pistachio kernels. Let all simmer together. Beat up the yolks of eight eggs with a little wine and the juice of a lemon

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