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.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1 small carrot,
1/2 head of celery,
6 green onions shred very fine,
1 lettuce cut small,
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.
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.