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Tuscany Soup (Italy)
From With a saucepan over the sea, 1902
Serves 4
In Italy, this mixture is baked in a dish.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 14. The excerpt below is the record exactly as published.
TUSCANY SOUP. (Italy.) Peel and slice and fry 2 egg-plants, with i ounce of butter and as much flour, salt, pepper, a blade of mace, 3 large tomatoes, 4 mushrooms, some parsley, and then add i quart of consomme. Cook for I hour, press through a sieve, add 2 table- spoonfuls of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.