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Persian Soup

A historical recipe from High-class cookery made easy, by Hart, J., Mrs..

A historical recipe

High-class cookery made easy, by Hart, J., Mrs.. Project Gutenberg eBook #69334.

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 High-class cookery made easy, by Hart, J., Mrs.. Digitised by Project Gutenberg, eBook #69334 (https://www.gutenberg.org/ebooks/69334). 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.

Iran. Associated with Iran by a demonym leading its title: Persian (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

  • A glass of sherry added

Method

  1. Cut carrot, turnip, and lettuce leaves, with a round vegetable-cutter, to the size of a threepenny piece, and boil tender in a separate sauce-pan, strain and add to clear brown soup.
  2. A glass of sherry added to the soup is an improvement, but this may be omitted.