Spring Broth

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

a cruſt of bread ↝ Bread, vegetable [Yeast breads]
about a quarter of a pound of freſh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good quantity of herbs, as beet, forrel, chervil, lettuce, leeks, and purſlain, all waſhed clean, and coarſely chopped
a quart of water ↝ Water, tap [Tap water]

Instructions (5)

Put the bread crust and butter into a soup-pot or stew-pan.
Add a good quantity of washed and coarsely chopped herbs (beet, sorrel, chervil, lettuce, leeks, and purslane).
Add a quart of water.
Stew until the liquid is reduced by half.
The broth will then be ready for use.

Original Text

Spring Broth.
TAKE a cruſt of bread, and about a quarter of a pound of freſh butter; put them into a ſoup-pot, or ſtew-pan, with a good quantity of herbs, as beet, forrel, chervil, lettuce, leeks, and purſlain, all waſhed clean, and coarſely chopped. Put to them a quart of water, and let them ſtew till it is reduced to one half; when it will be fit for uſe.—This is an excellent purifier of the blood.

Notes

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