Lunch
Imperial Soup
A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 4 cups White Stock III
- 2 cups stale bread crumbs
- 2 stalks celery, broken in pieces
- 2 slices carrot, cut in cubes
- 1 small onion
- 3 tablespoons butter
- Sprig of parsley
- 2 cloves
- ½ teaspoon peppercorns
- Bit of bay leaf
- Blade of mace
- 1 teaspoon salt
- ½ breast boiled chicken
- ⅓ cup blanched almonds
- 1 cup cream
- ½ cup milk
- 2 tablespoons flour
Historical transcription
Source method
- 1
Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheese-cloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.
Nutrition pending
No invented nutrition numbers.
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