White (Vegetable) Soup
From English and French cookery, 1890
Bran water can enrich vegetable soups.
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 30. The excerpt below is the record exactly as published.
White (Vegetable) Soup. — Mix 1 ounce Edwards’ White (Vegetable) Soup, which costs Id., with a little tepid water ; cover, and place by the fire about 15 minutes ; put £ pint water in a saucepan, when it boils add the soup ; blend well ; boil 20 minutes, stirring well ; add \ pint fresh or skimmed milk, just bring to the boil ; strain ; add pepper, salt, etc. ; add the yolk of an egg by beating it up with a little of the soup ; when thoroughly mixed, add the whole. All purely vegetable soups are greatly enriched and improved by the use of bran water. This may be made by adding J pound of bran
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