Spring Soup
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 9. The excerpt below is the record exactly as published.
Spring Soup. Cut carrots, turnips, and leeks into small pieces ; toss them in 1 ounce of buttei’, stirring all the time ; when slightly brown, put them in some stock and simmer for about 1 hour. Then add some peas, French beans, and asparagus tops (all previously boiled) ; simmer again for 8 or 10 minutes, skim carefully, and serve. 28a. — Plain Bread Soup. pint of cold water, 3 ounces of bread in a lump, 1 ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.