White Soup

Name: White Soup
Ingredients: When you have had either boiled veal or boiled poultry; Add to the liquor some onion; celery; a good-sized blade of mace; savoury herbs; and parsley; strain and thicken with cornflour; and milk — about as much milk as there is stock; The addition of a little cream is a great improvement.

From The book of plain cooking, 1904

Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 2. The excerpt below is the record exactly as published.

White Soup When you have had either boiled veal or boiled poultry it is very easy to make a white soup. Add to the liquor some onion, celery, lemon peel, a good - sized blade of mace, savoury herbs, and parsley. When well- flavoured, strain and thicken with cornflour and milk — about as much milk as there is stock. The addition of a little cream is a great improvement.

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