Spring-Herbs Soup

Ingredients

• a handful of young dandelion-leaves
• the same quantity of chervil
• the same quantity of purslain
• five or six sorrel-leaves
• two cabbage lettuces
• an ounce of fresh butter
• a pint and a half of white stock
• half a pint of boiling milk
• the yolks of two eggs
• a spoonful of the soup
• a tea-spoonful of powdered white sugar

Method

1. 1

   Steam herbs with pepper, salt, and butter for 10 minutes.

2. 2

   Dredge flour, add stock, and simmer for 15 minutes while stirring.

3. 3

   Strain in boiling milk and mix with beaten egg yolks.

4. 4

   Serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1893. The excerpt below is the record exactly as published.

Spring-Herbs Soup (excellent for puri- fying the blood). — Shred finely a handful of young dandelion-leaves, and the same quan- tity of chervil and purslain, together with five or six sorrel-leaves and two cabbage lettuces. Wash them well, then drain them, and steam them in a closely-covered saucepan with a little j pepper and salt and an ounce of fresh butter. In ten minutes dredge a table-spoonful of flour upon them, and add a pint and a half of white I stock. Let the soup simmer gently for a I quarter of an hour, and keep stirring it during j all the time. Strain into it half a pint of boiling I milk, and add a tea-spoonful of powdered white I sugar. Put the yolks of two eggs into the 1 soup-tureen. Beat them with a spooiful of I the sou

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