Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Dal Soup (Alternate)
From Royal Victoria cook book, 1900
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- One pint of well seasoned stock
- 14 cups dal put to soak
- slightly thicken with a dessert spoon of flour
- dessert spoon of butter
- $ cup of cream
Method
Soak dal, boil until cooked, strain, mix with stock.
Season, add milk and thicken with flour and butter.
Add cream last.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 4. The excerpt below is the record exactly as published.
One pint of well seasoned stock, 14 cups dal put to soak in the morning (2 hours will be enough), boil slowly until cooked, put through wire sieve, mix with stock ; season, add half cup of milk (last), slightly thicken SOUPS. 15 with a dessert spoon of flour, dessert spoon of butter, $ cup of cream
Cook this with the app: pantry check, scaling, and the assistant.