Dutch Soup
A historical recipe from The soup and sauce book, by Elizabeth Douglas.
A historical recipe
The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.
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 soup and sauce book, by Elizabeth Douglas. Digitised by Project Gutenberg, eBook #68446 (https://www.gutenberg.org/ebooks/68446). 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.
Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "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
- 1 quart chicken
- 1 gill cooked young peas
- 2 carrots
- 3 eggs
Method
- 2 carrots 2 turnips 1 cucumber 1 quart chicken or veal broth Yolks of 3 eggs 1 gill of cream Tea-spoonful butter 1 gill cooked French beans 1 gill cooked young peas Cut the carrots, turnips and cucumber into olive-shaped pieces.
- Blanch for three minutes in boiling water.
- Add to the stock, and simmer until the vegetables are tender.
- Take off the fire.
- Season.
- Add the yolks and cream and butter (in small pieces).
- Stir over the fire until the soup thickens.
- Put the freshly cooked peas and beans (cut into dice) into the soup tureen.
- Pour the soup over them.