Lunch
Sorrel soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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.
- Chop the sorrel into bits and boil tender in a quart of mutton stock.
- Thicken a pint of hot milk with a tablespoonful of flour rubbed into one of butter.
- Cook one minute, or until it is smooth and free from lumps, when stir in slowly the sorrel soup.
Historical transcription
Source method
- 1
Chop the sorrel into bits and boil tender in a quart of mutton stock. Rub through a colander and return to the fire. Thicken a pint of hot milk with a tablespoonful of flour rubbed into one of butter. Cook one minute, or until it is smooth and free from lumps, when stir in slowly the sorrel soup. Season to taste and serve. The French are particularly fond of sorrel soups.
Nutrition pending
No invented nutrition numbers.
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