Sorrel Soup
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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 bouillon
- a teaspoonful of castor sugar
- a handful of well washed sorrel
Method
- Take a quart of bouillon or of meat extract and water.
- Fry in butter a carrot, a turnip, an onion, a small cabbage, all washed and chopped, and add half a teaspoonful of castor sugar.
- Put your soup to it and set on the fire.
- Let it simmer for twenty minutes, add any seasoning you wish and a little more water, and let it simmer for another half hour.
- Then shred a bit of basil or marjoram with a handful of well washed sorrel, throw them in, cook for five minutes, skim it, pour it into a soup tureen, and serve.