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Ambassador Soup

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. A pint and a half of either fresh peas, or of dried peas that have been soaked for six hours in cold water;
  2. a leek, and three onions chopped finely.
  3. Simmer till the peas are tender, then pass all through the sieve.
  4. Well wash some sorrel and chop it, and add as much as will be to your taste.
  5. In another pan cook five tablespoonfuls of rice, and add that to your soup.
  6. Simmer up again, stirring it all very well.
  7. This soup should be of a green color.
  8. [Mme.
  9. Georges Goffaux.]