Synopses & Reviews
Recipes from the classic period of English cookery, approximately 1660 to 1890, as a handy compendium for the curious, saving them the need to own a complete shelf of antiquarian books. Soup was never intended as a stand-alone dish. At its first showing it was merely the broth from a stew: the meat served in one dish, the liquid in another and#150; we are familiar with the idea from the French and#145;pot-au-feuand#8217; or and#145;bouillabaisseand#8217;. And the very word and#145;soupand#8217; referred to the and#145;sopsand#8217; of bread put at the bottom of the dish to soak up and thicken the liquor. Eileen White has selected texts that explains the place of soup in our diet, and which offer recipes which can be tried today (and just a few that are better to read than to cook).Eileen White is an historian who has worked mainly in the fields of early English drama and the history of food.
Soup looks at the development of the essential English dinner by means of reprinting recipes from the classic period of English cookery, approximately 1660 to 1890. The author looks at the origins of soup in medieval pottages and stews and traces how it developed from a general liquid mess to a refined essence of flavor and character. She also places it within the context of the meal. The keen cook will find recipes for soups from crayfish, cucumber, several preparations for pea, mulligatawny, vermicelli, as well as jellied soups for consumptives. There are hints on serving the soup, placing it correctly on the board, as well as surefire methods for skimming and clarifying the soup, and ridding your cookpot of verdigris and "crock."
Recipes from the classic period of English cookery books, approximately 1660 to 1890.
About the Author
Eileen White is an historian who has worked mainly in the fields of early English drama and the history of food. She edited and#145;Feeding a City: Yorkand#8217; and and#145;The English Cookery Book: Historical Essaysand#8217;, also published by Prospect Books, and she is closely involved in the Leeds Symposium on Food History. She lives in Yorkshire.