Hungarian 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.
Hungary. Associated with Hungary by a demonym leading its title: Hungarian (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
Method
- Put 1 cup of German lentils in a saucepan with 2 cups of cold water or vegetable stock, and let boil for an hour.
- If the water is absorbed before the lentils are tender, add a little more.
- At the end of the hour pour over them 6 cups of hot water or stock.
- Put 1 tablespoon of butter in a frying pan, and when melted add 1 small onion chopped fine and 1 tablespoon of flour and 1 clove of garlic.
- When browned add this to the soup and at the same time put in 1/2 cup of diced potatoes.
- Let simmer gently for half an hour, then press through a sieve, return to the fire, season well with salt and pepper, and add 1 tablespoon of lemon juice or reduced vinegar before serving.