Spring Soup

Ingredients

• 40 units of ordinary stock
• one onion
• one lettuce
• a little parsley
• 6 units of green peas
• 1 unit butter
• 10 of water
• 2 units of yolk of egg

Method

1. 1

   Shred onion, lettuce, and parsley; boil with green peas and butter in water.

2. 2

   When about to serve, strain the vegetables and add them to the stock.

3. 3

   Beat yolk of egg into the liquor strained from the vegetables, heat over the fire, add to the soup, and serve with fried sippets.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 166. The excerpt below is the record exactly as published.

Spring Soup. — Take 40 units of ordinary stock made from any meat. Shred one onion, one lettuce, and a little parsley ; boil these with G units of green peas and 1 unit butter in 10 of water. When about to serve, strain tbe vegetables and add them to the stock. Beat 2 units of yolk of egg

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