White Russian Soup (Recipe from 1904)

White Russian Soup >>>

Evening Post, Volume LXVIII, Issue 74, 24 September 1904, Page 11

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

White Russian Soup (Metric Conversion)

1. In a perfectly clean enamel saucepan, put:

   • 28 grams butter (1 ounce)

2. Melt the butter, then stir in:

   • 28 grams flour (1 ounce)

3. Gradually add:

   • 1 litre nicely flavoured white stock

4. Stir constantly until it has boiled for 15 minutes, skimming off any scum that arises.

5. Separately, melt:

   • 28 grams butter (1 ounce) in a frying pan.

6. Cut up:

   • 1 calf’s kidney into small cubes.

7. Toss the kidney cubes in the butter for 2-3 minutes, then remove and keep warm.

8. Then toss:

   • 3-4 mushrooms in the butter and keep them warm as well.

9. In the tureen, place:

   • 1 egg yolk

   • 60 ml hot cream or milk (half a gill)

10. Gradually pour in the soup, stirring all the time.

11. Add the bits of kidney and mushrooms to the soup, scatter with chopped parsley, and serve.