{"id":12344,"date":"2019-08-04T15:09:20","date_gmt":"2019-08-04T15:09:20","guid":{"rendered":"https:\/\/pemberley.com\/?post_type=kbe_knowledgebase&p=12344"},"modified":"2019-08-04T15:53:48","modified_gmt":"2019-08-04T15:53:48","slug":"white-soup","status":"publish","type":"kbe_knowledgebase","link":"https:\/\/pemberley.com\/?kbe_knowledgebase=white-soup","title":{"rendered":"White Soup"},"content":{"rendered":"\n

The Penquin edition of Pride\nand Prejudice<\/em> says that white soup is “”made from meat\nstock, egg yolks, ground almonds and cream, and served with negus (hot\nsweetened wine and water) as a warming and intoxicating beverage at\nballs.” Laura W adds, “I think it must mean that the soup was\nactually served as a beverage (and therefore not limited to the supper room).<\/p>\n\n\n\n

Jane Grigson in her book English\nFood<\/em> , writing about White( or almond )soup states that it is “a\nbeautifully white soup which goes back to the cookery of the middle ages, the\ncourtly cookery of England and France.(The French name is soupe a la reine).\nAlmonds then played an even larger part in fine dishes than they do today\u2026In\nthe country it was a favourite soup for winter parties_ in Pride and Prejudice\nMr Bingley declared his intention of giving a ball at Netherfield ‘as soon as\nNicholls had made white soup enough I shall send round my cards’.<\/p>\n\n\n\n

Eliza Acton remarked that when she\ngave a recipe for Westfield White Soup,\u2026she had not varied the original at all\n“as the soup made by it\u2026seems always much approved by the guests of the hospitable\ncountry gentleman from whose family it was derived, and at whose well-arranged\ntable it was very commonly served”.<\/p>\n\n\n\n

Here are some traditional White\nSoup Recipes<\/a> as well as\na modern equivalent.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Penquin edition of Pride and Prejudice says that white soup is “”made from meat stock, egg yolks, ground almonds and cream, and served with negus (hot sweetened wine and water) as a warming and intoxicating beverage at balls.” Laura W adds, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","kbe_taxonomy":[256,261,268],"kbe_tags":[328],"class_list":["post-12344","kbe_knowledgebase","type-kbe_knowledgebase","status-publish","hentry","kbe_taxonomy-arts-leisure","kbe_taxonomy-households","kbe_taxonomy-pride-prejudice","kbe_tags-food"],"_links":{"self":[{"href":"https:\/\/pemberley.com\/index.php?rest_route=\/wp\/v2\/kbe_knowledgebase\/12344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pemberley.com\/index.php?rest_route=\/wp\/v2\/kbe_knowledgebase"}],"about":[{"href":"https:\/\/pemberley.com\/index.php?rest_route=\/wp\/v2\/types\/kbe_knowledgebase"}],"author":[{"embeddable":true,"href":"https:\/\/pemberley.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/pemberley.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12344"}],"version-history":[{"count":1,"href":"https:\/\/pemberley.com\/index.php?rest_route=\/wp\/v2\/kbe_knowledgebase\/12344\/revisions"}],"predecessor-version":[{"id":12345,"href":"https:\/\/pemberley.com\/index.php?rest_route=\/wp\/v2\/kbe_knowledgebase\/12344\/revisions\/12345"}],"wp:attachment":[{"href":"https:\/\/pemberley.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12344"}],"wp:term":[{"taxonomy":"kbe_taxonomy","embeddable":true,"href":"https:\/\/pemberley.com\/index.php?rest_route=%2Fwp%2Fv2%2Fkbe_taxonomy&post=12344"},{"taxonomy":"kbe_tags","embeddable":true,"href":"https:\/\/pemberley.com\/index.php?rest_route=%2Fwp%2Fv2%2Fkbe_tags&post=12344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}