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Soup

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

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

Ingredients

Directions

Prepare

  1. Slice off a portion of the meat jelly.

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

  3. Partly 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 meaty stock that gives the soup its flavour and body.
Vegetables of choice
Add texture, sweetness and body as they soften into the broth.
Thickening of choice
Increases the viscosity of the broth so it feels fuller in the mouth.

“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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