Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Brown Soup
From Cookery for every household, 1914
Serves 4
A garnish of vegetables may be added to the soup if wished.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 oz. butter
- 1 oz. flour
- 1 qt. good brown stock
- 1 table-sp. mushroom ketchup
- I glass sherry or marsala
- Pepper and salt
Method
Melt the butter in a saucepan and allow it to brown slightly.
Add the flour and brown it also, pour in the stock gradually and stir until boiling.
Add the seasonings, and let the soup simmer for 10 minutes, removing any scum that may rise.
Add the wine last and serve with croûtons of fried bread or toast cut in dice.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 64. The excerpt below is the record exactly as published.
Brown Soup 1 oz. butter. 1 oz. flour. 1 qt. good brown stock. 1 table-sp. mushroom ketchup. I glass sherry or mar- sala. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.