Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Printaniere Soup
From Soyer's standard cookery, 1912
Serves 6
Ensure vegetables are cut evenly for best texture.
A modern interpretation · AI-generated from the original record
Ingredients
- a small quantity of vegetables
- rather less carrot
- rather less turnip
- a little celery
- 1 leek
- a few young spring onions
- a few leaves of sorrel
- six sprigs of chervil
- a few fresh-boiled peas or French beans
Method
Cut the vegetables as before, but use less carrot and turnip.
Introduce celery, leek, and young spring onions.
Proceed as before, adding sorrel and chervil ten minutes before serving.
In summer, add fresh-boiled peas or French beans for improvement.
Nutrition per serving
30Calories
1 gProtein
6 gCarbs
0 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 7. The excerpt below is the record exactly as published.
Printaniere Soup. Cut a small quantity of vegetables, as in the last, but rather less carrot and turnip, introducing a little celery, leek, and young spring onions, instead of the button onions; proceed ex- actly as before, but ten minutes before taking it from the fire, wash a few leaves of sorrel, which cut small and put into the soup, with six sprigs of chervil; in summer, a few fresh-boiled peas or French beans
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