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A soup made with meat jelly, water, vegetables, thickening, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Soups

Ingredients

Directions

Prepare

  1. Slice off a portion of the meat jelly.

  2. Add water and your choice of vegetables and thickening.

  3. Partially cook the vegetables before adding them to the stock.

Finish and serve

  1. Season the mixture and boil for a few moments.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Meat jelly
Provides the concentrated, savoury flavour base of the stock.
Thickening of choice
Thickens the liquid so the soup has body rather than running thin.

The step that matters

Partially cook the vegetables before adding them to the stock. Vegetables cook at different rates, and adding them raw can leave some too hard or others mushy. Partial cooking first lets them finish together in the hot stock without overcooking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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