Soup Verte
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Egg yolks are added off the heat and stirred near the heat, which may not reach a high enough temperature to fully pasteurize them if contaminated.
Ingredients
Method
Put the stock into a saucepan, add the thoroughly washed spinach and parsley, and boil for 20 minutes.
Strain the mixture, rubbing the puree through a sieve, and return it to the saucepan.
Mix the Crisco and flour together with 1 cup of water, and add it to the soup along with the sugar and the strained juice of a quarter of a lemon. Boil for 5 minutes.
Beat the egg yolks with 0.25 cup of water, add them gradually to the soup off the heat, and stir near the heat until thickened (do not let the soup boil after adding the yolks).
Season with salt and pepper and serve.
Original recipe, verbatim
Soup Verte
4 tablespoonfuls flour 1 bunch parsley
3 tablespoonfuls Crisco 1 teaspoonful sugar
2 quarts stock 2 egg yolks .
1 lb. spinach 1 lemon
Salt and pepper to taste
Put stock into saucepan; add spinach and parsley, picked and thor-
oughly washed; let all boil twenty minutes; strain, rubbing puree through
sieve. Return it all to saucepan, add Crisco and flour mixed together
with cupful of water, sugar and strained juice of a quarter of lemon. Let
boil five minutes. Beat yolks of eggs with }4 cupful water, add them
gradually to soup off^ fire, and stir near fire until cooked. Soup must not
boil after yolks are added. Season with salt and pepper and serve.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.