Recipe or source entry
Hodge Podge
Prepare the mutton broth as directed in the preceding recipes, and in addition to its contents, add a pint of green peas.
Allow the soup to boil gently until the ingredients are thoroughly done, then mix in with them a pint of puree of spinach and parsley; taste to ascertain that the seasoning be correct, and serve quite hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter03/hodge-podge.html- Legacy revision
8531e8373e9b- Source checksum
7c1dcec5495e9871bd9c6ad6473e94862ba2533309e95363667538ec509be524- Legacy text checksum
1a6b620c064bb1d4d63292f98156b841071d1388f400d8b9275923f659e0b57c
Cite this page
Hodge Podge. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter03/hodge-podge.html