About: Jenny Lind's soup

An Entity of Type: Soup, from Named Graph: http://dbpedia.org, within Data Space: dbpedia.org

Jenny Lind's soup is a soup named for popular 19th-century singer Jenny Lind. She is supposed to have used this soup to soothe her chest and found it to be beneficial to her voice before performances. The dish is made from mashed rutabaga or sago, chicken stock thickened with a roux, Gruyère cheese, sage, egg yolks, and heavy cream, and topped with beaten egg whites. (This topping, unfamiliar to many, is a common tradition in French cuisine de famille, as it uses up the whites left over from using the yolks as a thickener).

Property Value
dbo:abstract
  • Jenny Lind's soup is a soup named for popular 19th-century singer Jenny Lind. She is supposed to have used this soup to soothe her chest and found it to be beneficial to her voice before performances. The dish is made from mashed rutabaga or sago, chicken stock thickened with a roux, Gruyère cheese, sage, egg yolks, and heavy cream, and topped with beaten egg whites. (This topping, unfamiliar to many, is a common tradition in French cuisine de famille, as it uses up the whites left over from using the yolks as a thickener). The soup is mentioned in Isabella Beeton's Mrs Beeton's Book of Household Management (1861) which draws on Eliza Acton's Modern Cookery for Private Families (1847); Acton based her description on Mary Howitt, translator of Swedish writer Fredrika Bremer. (en)
dbo:ingredient
dbo:ingredientName
  • Rutabaga,chicken stock,roux,Gruyère cheese,sago,egg yolks,heavy cream,egg whites
dbo:type
dbo:wikiPageID
  • 1883761 (xsd:integer)
dbo:wikiPageLength
  • 2958 (xsd:nonNegativeInteger)
dbo:wikiPageRevisionID
  • 1066399127 (xsd:integer)
dbo:wikiPageWikiLink
dbp:mainIngredient
  • Rutabaga, chicken stock, roux, Gruyère cheese, sago, egg yolks, heavy cream, egg whites (en)
dbp:name
  • Jenny Lind's soup (en)
dbp:noRecipes
  • true (en)
dbp:type
dbp:wikiPageUsesTemplate
dcterms:subject
rdf:type
rdfs:comment
  • Jenny Lind's soup is a soup named for popular 19th-century singer Jenny Lind. She is supposed to have used this soup to soothe her chest and found it to be beneficial to her voice before performances. The dish is made from mashed rutabaga or sago, chicken stock thickened with a roux, Gruyère cheese, sage, egg yolks, and heavy cream, and topped with beaten egg whites. (This topping, unfamiliar to many, is a common tradition in French cuisine de famille, as it uses up the whites left over from using the yolks as a thickener). (en)
rdfs:label
  • Jenny Lind's soup (en)
owl:sameAs
prov:wasDerivedFrom
foaf:isPrimaryTopicOf
foaf:name
  • Jenny Lind's soup (en)
is dbo:wikiPageRedirects of
is dbo:wikiPageWikiLink of
is foaf:primaryTopic of
Powered by OpenLink Virtuoso    This material is Open Knowledge     W3C Semantic Web Technology     This material is Open Knowledge    Valid XHTML + RDFa
This content was extracted from Wikipedia and is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License