Uissoles
From English and French cookery, 1890
Presented as published in 1890. 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 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
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