Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Soup Bouquet
From The home cook book, 1905
Serves 1
Avoid long cooking to preserve the delicacy of the herbs.
A modern interpretation · AI-generated from the original record
Ingredients
- a small sprig of sage
- a sprig of summer savory
- a sprig of thyme
- a sprig of parsley
- a bay leaf
Method
Tie together the herbs with white thread and drop into the soup.
Let it cook for half an hour for a moderate quantity of soup, less time for less soup.
Nutrition per serving
11Calories
0 gProtein
3 gCarbs
0 gFat
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 11. The excerpt below is the record exactly as published.
Soup Bouquet— Bread Fingers— Bread-and-Cheese Balls— Croutons— Curry Balls— Egg- Balls— Egg-and-Cheese Balls— Meat Balls— Winter Suet Balls A SOUP BOUQUET TO season soup with a soup bouquet, as it is called, which is another way of naming a bunch of sweet herbs, tie together with a white thread a small sprig of sage, a sprig of summer savory and thyme and parsley and a bay leaf
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