Thickened Soup with Prunes and Spices
From Cassell's dictionary of cookery, 1892
Serves 2
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 1249. The excerpt below is the record exactly as published.
the crumb of a twopenny loaf, dip it into the liquid, and beat it smoothly with a fork. Mix with it the pulped prunes, an ounce of powdered cinnamon, a quarter of an ounce of powdered cloves, haK an ounce of grated nutmeg, and a quarter of an ounce of powdered mace. Put this mixtui-e into the soup to thicken it, and boil for a quarter of an hour, stirring all the time to keep the soup from burning. Add sufficient sugar to suit the taste, a little salt, a quart of claret, and half a pint of sack. Cut some white bread into dice
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