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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. 

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



4 eggs,

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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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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