Russian 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.
Russia. Associated with Russia by a demonym leading its title: Russian (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 quart of rich
- 2 small onions
- two eggs
Method
- 2 kidneys 2 small onions ¹⁄₄ lb.
- mushrooms 1 dozen small olives 3 gherkins 1 quart strong stock Yolks of two eggs Melt the butter and fry the kidneys and onions (finely cut up) in it very gently for five minutes.
- Cook the mushrooms separately.
- Put the kidneys, onions, mushrooms, olives and gherkins (finely sliced) in a hot soup tureen.
- Pour over them a quart of rich, dark, well-seasoned brown stock, which has been thickened with the yolks of two eggs.