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Paradise Soup

A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).

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A historical recipe

Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.

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

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. 1 quart white soup stock
  2. a pinch of salt
  3. a cup of spinach drained
  4. 3 eggs Nutmeg Salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Minestra del Paradiso 4 tablespoons sifted bread crumbs 4 tablespoons grated cheese 1 quart white soup stock or clear broth 3 eggs Nutmeg Salt, pepper Beat the whites of the eggs, then beat in the yolks.
  2. Add the breadcrumbs gradually, then the grated cheese, a pinch of salt and a grating of nutmeg.
  3. These ingredients should form a thin batter.
  4. Have the broth boiling and drop the batter into it by spoonfuls.
  5. Let it boil three or four minutes and serve immediately.
  6. The batter will poach in soft, curdled lumps in the clear soup.
  7. This soup is much used as a delicacy for invalids.
  8. In this case the cheese may be scanted or omitted entirely.
  9. By way of variety a tablespoonful of finely chopped parsley may be added to the batter, or a half a cup of spinach drained and rubbed through a sieve may be substituted for half of the breadcrumbs.
  10. When stock or broth is not available, it may be made from bouillon cubes and a lump of butter dissolved in boiling water and seasoned with celery salt, onion salt and pepper.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Chef's knife
  • Cutting board
  • Grater
  • Sieve
  • Colander
Source Public domain in the USA
Credit

From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). Public domain in the USA; its status may differ elsewhere.

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.