Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Calf's-head Soup
From The economical cook book, 1905
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- the head is thorooghly eleansing
- a knookle of veal
- foor qoarts of cold water
- season with pepper
- and salt
- foor whole cloves
- and a blade of mace
- two ^gg8| fifteen minotes
- a tablespoonfol of browning
- two glasses of Madeira or Sherry wine
Method
Clean the head and place it with veal in water, season, boil, skim, and simmer for four to five hours.
Boil eggs, chop, and place in serving tureen with lemon slices.
Strain soup, add browning and wine, and serve.
Nutrition per serving
52Calories
1 gProtein
7 gCarbs
1 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 2. The excerpt below is the record exactly as published.
alf 's-head Soop. After the head is thorooghly oleaned, pot it over the fire with foor quarts of oold water, season with eayenne and blaok pepper, add ten whole eloves, the same of allspioe, a small piee« of onion, a bonoh of parsley and one of sweet basil ; bring it tr a boil, skim well and set aside to simmer foor hoars ; then strain it throogh a oollender, return it to the soop-kettle, thioken it with two teaspoonsfol of sea-moss &rina mixed in oold water to a paste, gi«^ it a boil op, add a tableepoonfiil of browning, a wine-glass ^/ walnot oatsop; eot a lem<m in slices and lay them in the toreen, poor over them a teaoop of Port or Sherry wine, poor the soop over them and serve. • Calf s-head Soop. After thorooghly eleansing the head, pot it in a soop-kettle with a knookle of veal which has been eot into several pieces, season with pepper and salt, foor whole cloves and a blade of mace ; poor over all foor qoarts of cold water, bring to a boil, skim well and set aside to simmer, closely covered, for foor or five hoars; boil two ^gs fifteen minotes, lay them in oold water for five minotes, then chop them and pot them in the toreen in which yoo will serve the soop, with foor or five slices of lemon ; strain the soop, add a tablespoonfol of browning and two glasses of Madeira or Sherry wine
Cook this with the app: pantry check, scaling, and the assistant.