Mrs Beeton Soup a la Solferino
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 =
1/2 pint of cream,
2 oz. of fresh butter,
salt and pepper to taste,
a little flour to thicken,
2 quarts of bouillon, No. 105.
Mode.—Beat the eggs, put them into a stewpan, and add the cream, butter, and
seasoning; stir in as much flour as will bring it to the consistency of dough;
make it into balls, either round or egg-shaped, and fry them in butter; put them
in the tureen, and pour the boiling bouillon over them.
Time.—1 hour. Average cost, 1s. 3d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
Note.—This recipe was communicated to the Editress by an English gentleman, who
was present at the battle of Solferino, on June 24, 1859, and who was requested
by some of Victor Emmanuel’s troops, on the day before the battle, to partake of
a portion of their potage. He willingly enough consented, and found that these
clever campaigners had made a most palatable dish from very easily-procured
materials. In sending the recipe for insertion in this work, he has, however,
Anglicised, and somewhat, he thinks, improved it.
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