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Irish Broth

A historical recipe from The Dinner Year-Book, by Marion Harland (1883).

A historical recipe

The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.

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 Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). 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.

Ireland. Associated with Ireland by a demonym leading its title: Irish (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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Method

  1. Strain off as much soup from the stock-pot as you need for to-day.
  2. Heat and skim;
  3. stir in a large cupful of mashed potato, rubbed through a colander;
  4. season to taste;
  5. simmer ten minutes, and add a great spoonful of butter rolled in flour.
  6. Boil up fairly, and serve.