German Sorrel Soup
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
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 Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Digitised by Project Gutenberg, eBook #55555 (https://www.gutenberg.org/ebooks/55555). 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.
Germany. Associated with Germany by a demonym leading its title: German (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
- 1/2 cup of milk
- 2 cans of peas
- 1/2 cup of them
- a clove stuck
- 1 tablespoon of salt
- 1 saltspoon of pepper
- 1 teaspoon of sugar
- a sprig of parsley
- 6 cups of water
- 2 tablespoons of butter
- 1/2 cup of peas drained dry
- 2 eggs
- 1 onion
Method
- The Germans enrich the above soup by pouring it upon a 1/2 cup of milk in which the yolks of 2 eggs have been beaten.
- Do not reverse the process, as it will curdle the soup.
- ST.
- GERMAIN SOUP Take 2 cans of peas, reserving 1/2 cup of them, and put them in a double boiler with 1 onion cut in 4 pieces with a clove stuck in each, 1 tablespoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 bay leaf, and a sprig of parsley;
- cover and let cook for half an hour, then mash the contents of the double boiler with a potato-masher, and add to them 6 cups of water, and when this boils add to the soup 2 tablespoons of butter and 2 of flour rubbed together;
- stir well and cook fifteen minutes, then press through a sieve.
- Return to the double boiler, add 2 cups of milk, the 1/2 cup of peas drained dry, and reheat, seasoning afresh before serving with croutons.