Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Dutch Soup
From The household gas cookery book, 1900
Serves 8
Serve with fried bread.
A modern interpretation · AI-generated from the original record
Ingredients
- six heads of celery
- eight onions
- twelve potatoes
- a quarter of a pound of butter
- four ounces of minced bacon
- three pints of white stock
- half a pint of cream
- the yolks of four eggs
Method
Cook bacon in butter until browned, add vegetables and stock, boil until potatoes dissolve, strain, add cream and beaten egg yolks, season, and serve.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 14. The excerpt below is the record exactly as published.
Dutch Soup. — Cut up six heads of celery in small pieces, eight onions, and twelve potatoes. Put a quarter of a pound of butter into a saucepan with four ounces of minced bacon, and cook it until the bacon is thoroughly browned, add the vegetables and three GAS COOKERY BOOK. 31 pints of white stock, let it gently boil until the potatoes are quite dissolved, rub through a fine sieve, adding half a pint of cream and the yolks of four eggs
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