Recipe or source entry
Spring Soup
This soup is prepared very much in the same manner as jardiniere soup, excepting that, as indeed its very name sufficiently implies, it must be made with early summer vegetables only; and when about to be sent to table, some ready-boiled asparagus-peas and green peas should he added.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter03/spring-soup.html- Legacy revision
8531e8373e9b- Source checksum
0604e5751d309b8a5de2abb296e175d838c06a3c1da749555e7984648f4dfff7- Legacy text checksum
344ed3beb2258b8128ab0f8e2cb5775bba859ddfa3b71e01e9b52a576b045e0e
Cite this page
Spring Soup. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter03/spring-soup.html