Spinach Soup
From Consult me, 1902
Serves 6
The suet must not be shredded too fine.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 470. The excerpt below is the record exactly as published.
SPINACH SOUP. — Shred 2 handfuls of spinach, a turnip, 2 onions, a head of celery, 2 carrots, and a little thyme and parsley, put all into a stew- pot, with a bit of butter the size of a walnut, and a pint of broth, or the water in which meat has been boiled ; stew till the vegetables are quite tender, work them through a coarse cloth or sieve with a spoon, then to the pulp of the vegetables and liquor, put a quart of fresh water
Cook this with the app: pantry check, scaling, and the assistant.