The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Brussels Sprout Soup


A creamed soup, sometimes now with a little sugar to counter the bitterness of the sprouts. See: Sprouts

Original Receipt in the 'Tamworth Herald' - Saturday 15 November 1924

SPROUT SOUP. One pound of sprouts, one tablespoonful chopped onion, one quart stock, one gill of milk, half-an-ounce cornflour, pepper, salt and nutmeg to taste. Trim stalks and discoloured leaves from the sprouts, well wash in cold salted water, to which a little piece of soda the size of a pea has been added. When the sprouts and onions are soft, drain and put through a hair sieve. Pour the stock tin the pan, replace the vegetables, then pour in the cornflour, smoothly and thinly mixed with the milk. Re-boil for a minute or two. adding the seasoning. Serve with toast or fried bread.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018