Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetariangluten-freenut-free

Palestine Soup

Name: Palestine Soup
Yield: 5 servings
Ingredients: Two pounds of Jerusalem artichokes; two quarts of milk; one ounce of butter; the yolks of two eggs; five table-spoonfuls of cream

From Vegetarian cookery, 1891

Serves 5

A modern interpretation · AI-generated from the original record

Ingredients

Two pounds of Jerusalem artichokes
two quarts of milk
one ounce of butter
the yolks of two eggs
five table-spoonfuls of cream

Method

Pare the artichokes, and boil them in water till perfectly soft; rub them through a wire sieve; put the pulp into a pan, with the milk and fresh butter; season with white pepper and salt; stir it on the fire till it boils; and then let it stew gently till of the consistency of common peas soup.
Beat the yolks of the eggs, and, with the cream, put them into the tureen; pour in the hot soup, and stir it till well mixed.
Serve immediately.

Nutrition per serving

445Calories

19 gProtein

50 gCarbs

24 gFat

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 38. The excerpt below is the record exactly as published.

Palestine Soup. Two pounds of Jerusalem artichokes, two quarts of milk, one ounce of butter, the yolks of two eggs, and five table-spoonfuls of cream

Cook this with the app: pantry check, scaling, and the assistant.