Polish Soup
A historical recipe from The soup and sauce book, by Elizabeth Douglas.
A historical recipe
The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.
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 soup and sauce book, by Elizabeth Douglas. Digitised by Project Gutenberg, eBook #68446 (https://www.gutenberg.org/ebooks/68446). 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.
Poland. Associated with Poland by a demonym leading its title: Polish (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 cup thick cream
- 2 onions
Method
- 1 beet-root 2 onions 1 quart brown stock 1 glass red wine 1 cup thick cream Cut up the beet-root and onions in small pieces.
- Put them in a sauce-pan, and pour over them the stock, which should be very rich and of a good dark colour.
- Bring to a boil and simmer for an hour-and-a-half.
- Put through a tammy.
- Put back on the fire, add the wine.
- Season with salt, pepper and cayenne.
- Heat well, but do not allow it to boil.
- Just before serving add the cream, which should be scalded.
- Or the cream may be served separately, in which case it should be cold.