Cream soup of spinach and root vegetables with very tiny flour dumplings (Eaton 1822)
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
SPINACH SOUP. Shred two handfuls of spinach, a turnip, two onions, a head of celery, two carrots, and a little parsley and thyme. Put all into a stewpot, with a bit of butter the size of a walnut, and a pint of good broth, or the liquor in which meat has been boiled. Stew till the vegetables are quite tender, and work them with a spoon through a coarse cloth or sieve. To the vegetable pulp and liquor, add a quart of fresh water, salt and pepper, and boil all together. Have ready some suet dumplins the size of a walnut, and put them into a tureen, before the soup is poured over. The suet must be quite fresh, and not shred too fine.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● 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 and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY