dairy-free
White Soup
From Royal Victoria cook book, 1900
Serves 1
Chicken bones can improve the flavor.
Presented as published in 1900. 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
- One shank veal
- 1 slice bacon
- 1 whole white pepper
- bay leaf
- mace
- cloves
- a few blanched almonds
- 4 slice bread
- 3 small onions
Method
Boil veal, bacon, pepper, bay leaf, mace, cloves, almonds, bread, and onions for 5-6 hours.
Strain, thicken with corn starch, and add cream and asparagus before serving.
Nutrition per serving
693Calories
26 gProtein
122 gCarbs
13 gFat
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 3. The excerpt below is the record exactly as published.
WHITE SOUP.—One shank veal, 1 slice bacon, 1 whole white pepper, bay leaf, mace, cloves, a few blanched almonds, 4 slice bread, 3 small onions
Cook this with the app: pantry check, scaling, and the assistant.