Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Alma Mater Soup
From The housewife's referee, 1898
Serves 8
The head should be boiled or fried as long as the other parts.
A modern interpretation · AI-generated from the original record
Ingredients
- Take a sheep's head
- a gallon of water
- a small teacupful of pearl barley
- two large onions
- carrots
- turnips
- a bunch of sweet herbs
- four cloves
- two spoonfuls of mushroom ketchup
- a glass of Marsala
- some force-meat balls
Method
Fry the sheep's head, then boil it in a gallon of water until reduced to two quarts.
Add pearl barley, onions, carrots, turnips, sweet herbs, and cloves.
Season with pepper and salt.
After boiling, add mushroom ketchup thickened with flour and butter, cut the best of the head into small pieces, and add to the soup with Marsala and force-meat balls.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 59. The excerpt below is the record exactly as published.
Alma Mater Soup. — Take a sheep's head and pluck ; fry it, then boil it in a gallon of water till it is reduced to two quarts ; add to it a small teacupful of pearl barley, two large onions, carrots, and turnips, a bunch of sweet herbs, and four cloves ; season with pepper and salt to taste. When sufficiently boiled put in two spoonfuls of mushroom ketchup, thickened with flour and butter ; cut the best of the head into small pieces, and add to the soup a glass of Marsala and some force-meat balls
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