Spring Soup of Hop-tops
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1895. The excerpt below is the record exactly as published.
Spring Soup of Hop-tops.— Early in spring gather some hop-tops; tie them up in small bimdles, let them soak in fresh water, and boil them in some good stock slightly thickened with lentils or peas and flavoured with onions, herbs, pepper, and salt. Simmer the vegetables till tender ; then place some sippets
Cook this with the app: pantry check, scaling, and the assistant.