Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Meg Merrilies Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Can be made with any remains of game or poultry.
A modern interpretation · AI-generated from the original record
Ingredients
- a piece of beef
- 6 heads of celery
- 6 onions
- 6 leeks
- a pint of barley broth
- a tablespoonful of pounded sugar
Method
Stew meat and bones in broth, strain, and stew vegetables with thyme, bay leaves, cloves, and mace.
Combine with barley broth, parsley, sugar, and season to taste.
Nutrition per serving
99Calories
8 gProtein
11 gCarbs
3 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 6. The excerpt below is the record exactly as published.
Meg* Merrilies Soup. Hare, or rabbit, or pheasant or fowl, a piece of beef or bones, a piece of lean ham. These stew all together in good broth; when done strain it through a sieve, then through a napkin. Cut 6 heads of celery, 6 onions, 6 leeks, blanch them and then stew them in some of the soup with a good sprig of thyme or parsley, 4 bayleaves, 10 cloves, a little mace tied up together and stewed with the vegetables. Then put it all together with a pint of barley broth and a little barley, a good handful of boiled parsley chopped, a tablespoonful of pounded sugar
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