Uissoles

Ingredients

• 1 ounce of Edwards’ Desiccated Soup
• pint of boiling water
• 1 ounce of breadcrumbs
• 1 well-beaten egg

Method

1. 1

   Put the soup into a basin, pour on boiling water, cover, and keep warm for 15 minutes.

2. 2

   Then add breadcrumbs and seasoning to taste.

3. 3

   Mix all well together and bind it with the egg into a thick paste.

4. 4

   Form into 6 balls, dip them into egg and breadcrumb, and fry until nice and brown.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 42. The excerpt below is the record exactly as published.

Uissoles. — Put 1 ounce of Edwards’ Desiccated Soup (beef and vegetables) into a basin, pour on it \ pint of boiling water, cover, and keep warm for 15 minutes, then add 1 ounce of breadcrumbs and sea- soning to taste. Mix all well together (and bind it with 1 well-beaten egg

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