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English cookbook, ca. 1824
Page 31
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German Soup 3 Cabbage lettuces 6 or 8 onions a little Chervil, Sorrel, Spinach, Cellery, Parsley or any sort of soup herbs in season - be careful to regulate the quanityt of each so that none are prevailing - cut all small and wash them well, after draining them dry, peel them, into a stew pan with about 3 oz butter and some pepper and salt. Cover the pan close and let it stew slowly an hour then add 2 quarts of broth or boiling water let it boil an hour more, and pour in a 1 pint of Cream with the yolks of 4 eggs beaten; top the whole 3 or 4 times
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German Soup 3 Cabbage lettuces 6 or 8 onions a little Chervil, Sorrel, Spinach, Cellery, Parsley or any sort of soup herbs in season - be careful to regulate the quanityt of each so that none are prevailing - cut all small and wash them well, after draining them dry, peel them, into a stew pan with about 3 oz butter and some pepper and salt. Cover the pan close and let it stew slowly an hour then add 2 quarts of broth or boiling water let it boil an hour more, and pour in a 1 pint of Cream with the yolks of 4 eggs beaten; top the whole 3 or 4 times
Szathmary Culinary Manuscripts and Cookbooks
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