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 - we are familiar with the idea from the French
'pot-au-feu' or 'bouillabaisse'. And the very word 'soup' referred
to the 'sops' 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.
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