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Mrs Beeton Soup a la Flamande

 

This is an original Mrs. Beeton recipe taken from her famous book, Beeton’s Book of Household Management.  Both the quantities and text have been reproduced as originally published, with the exception of a little reformatting of the ingredient list to make it easier to follow. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4˝ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.


Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton
 

 

INGREDIENTS

1 turnip,

1 small carrot,

1/2 head of celery,

6 green onions shred very fine,

1 lettuce cut small,

chervil,

1/4 pint of asparagus cut small,

1/4 pint of peas,

2 oz. butter,

the yolks of 4 eggs,

1/2 pint of cream,

salt to taste,

1 lump of sugar,

2 quarts of stock No. 105.


Mode.—Put the vegetables in the butter to stew gently for an hour with a teacupful of stock; then add the remainder of the stock, and simmer for another hour. Now beat the yolks of the eggs well, mix with the cream (previously boiled), and strain through a hair sieve. Take the soup off the fire, put the eggs, &c. to it, and keep stirring it well. Bring it to a boil, but do not leave off stirring, or the eggs will curdle. Season with salt, and add the sugar.


Time.—24 hours. Average cost, 1s. 9d. per quart.
Seasonable from May to August.
Sufficient for 8 persons.

 

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Main equipment required to make this recipe

 

Measuring Jug

Saucepan

Wooden or Plastic Spoon

 

Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing

 

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