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
Green Soup
From The household gas cookery book, 1900
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 3 lbs. of spinach
- 3 pints of any good stock
- pepper and salt
- 1 gill of cream
- the yolk of 1 egg
Method
Wash and boil spinach until soft, then strain and return to stock.
Season, add cream and egg yolk, simmer without boiling, and serve with croutons.
Nutrition per serving
216Calories
14 gProtein
17 gCarbs
11 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 13. The excerpt below is the record exactly as published.
Green Soup. — Thoroughly pick over and wash in several waters 3 lbs. of spinach, put it in a saucepan, and let it boil until quite soft. Do not add any water when boiling spinach, but stir it occasionally to pre¬ vent burning, as the spinach will yield enough moisture of itself. When quite soft pass it through a hair sieve, and return it to a clean saucepan contain¬ ing 3 pints of any good stock. Season with pepper and salt, 1 gill of cream, and the yolk of 1 egg
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