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Sorrel 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.

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Ingredients

Method

  1. 1 handful of sorrel 1 pint of water 1 tea-cup cream or milk Bread Wash and prepare a handful of sorrel.
  2. Put it in a sauce-pan with the butter and a pint of water.
  3. Season.
  4. Boil gently for a quarter of an hour.
  5. Add a little cream or milk.
  6. Put several very thin slices of bread in the soup tureen, and pour the soup over them.
  7. Rice or tapioca can be added to the soup.