Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

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Soup a-la-Reine

Name: Soup a-la-Reine
Yield: 6 servings
Ingredients: One young fowl; one Bermuda onion; one and one-half quarts of cold water; one sprig of parsley; one bay leaf; one sprig of thyme; three gills of cream; one half a dessert-spoonful of salt; one half teaspoonful of white pepper; one half-dozen celery tops

From Handbook of practical cookery, 1886

Serves 6

Celery tops are the small tender leaves at the top of the stalk.

A modern interpretation · AI-generated from the original record

Ingredients

One young fowl
one Bermuda onion
one and one-half quarts of cold water
one sprig of parsley
one bay leaf
one sprig of thyme
three gills of cream
one half a dessert-spoonful of salt
one half teaspoonful of white pepper
one half-dozen celery tops

Method

Put the fowl in a saucepan and cover with water.
When boiling and skimmed, add vegetables and herbs, salt, and pepper.
Boil slowly for one hour.
Remove fowl, cut white meat from breast, return fowl to saucepan, and boil for two hours longer.
Strain the liquor, chop the white meat finely, mix with cream, pour into strained liquor, and heat just to boiling.

Nutrition per serving

210Calories

1 gProtein

4 gCarbs

21 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 18. The excerpt below is the record exactly as published.

SOUP A-LA-REINE. 17 Turkish Soup.— Furnish for this : — • One quart of white stock, one half tea-cupful of whole rice, the yolks of two eggs, one table-spoonful of cream, one half salt-spoonful of salt, and an equal amount of pepper. In preparing this soup, boil first the rice in the stock for twenty minutes. At the end of this time pass the whole through a wire sieve, rubbing such of the rice as may stick through with a wooden spoon ; then stir it thoroughly to beat out such lumps as the rice may have formed, and return all to the sauce-pan. The yolks of eggs, cream, pepper, and salt must now be well beaten together and added to the stock and rice, and the whole stirred over the fire for two minutes, care being taken to prevent boiling after the eggs are put in, for reasons already given. This soup should also be served very hot. Soup a-la-Reine. — For this there will be required : — One young fowl, one Bermuda onion, one and one-half quarts of cold water, one sprig of parsley, one bay leaf, one sprig of thyme, three gills of cream, one half a dessert- spoonful of salt, and one half tea-spoonful of white pepper, one half-dozen celery tops

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