Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Hasty Soup

Hasty Soup

Take three tea-spoonfuls of Bovril, two of tomato sauce, and a little salt and pepper. Stir all these into a pint of hot water and bring to the boil. Let it boil for a few minutes, and the soup is ready.

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