are given daily at 56, Duke Street, Grosvenor Square
(near 415, Oxford Street & Bond Street Tube), London, W.
LADIES ARE SPECIALLY INVITED;
BIT IF ENABLE TO COME, THEY MAY SEND THEIR MAIDS.
VlBitors from tho country should not fall to call.
1 6
PLASMON WEIGHTS & MEASURES with Quantities
for Daily Use.
One Ounce of Plasmon Powder is equal to
3 large or 4 small teaspoonfuls, heaped ; or to
1 tablespoonful, heaped ; or to
15 tablespoonfuls of Plasmon Stock✪ Plasmon Cream.
1 teaspoonful of Dry Plasmon is equal to
2 teaspoonfuls of Moist Plasmon.
20 ounces of water equal 1 pint.
1 gill of water equal 4 pint.
Quantity of Plasmon which may be eaten daily
during 24 hours, with other food:—
Minimum amount for adults, 3 teaspoonfuls ; Maxi-
mum, 6 teaspoonfuls.
Children half the above quantities.
Infants, 1 teaspoonful during 24 hours. (See page 15,
No. 10.)
PART I.-SOUPS.
1. PLASMON MEAT STOCK FOR SOUPS AND
SAUCES. — In making ordinary or so-called general stock
use about a pound of meat and bones, 4 to 6 oz. of
soup vegetables (carrot, onion, turnip, and leek or celery)
to every quart of water. Do not add the vegetables until
the liquor has first boiled up and the scum has been removed.
Season with salt and pepper (peppercorns and bay-leaf should
be added). Boil gently from 2g to 3 hours, and strain.
Stir into 2 tablespoonfuls of Plasmon powder a pint of tepid
water✪ Plasmon Meat Stock for Soups and Sauces, re-heat it whilst stirring it over the fire, and add it to a
quart of general stock as soon as it boils. Use the stock as
directed.
Note. — All stock is better made overnight for use on the
following day. In the first-named stock care must be taken to
remove all the fat which is on top before it is used.
2. PLASMON STOCK is also produced by mixing an ounce
of Plasmon powder with half a pint of tepid, i.e., lukewarm
water, which must be stirred over the fire until it boils. Cook
for 2 minutes. When cold this stock has the appearance of a
thin semi-transparent jelly. This stock will keep good for 1 to
2 days, and is used for making up into cream by thoroughly
whisking it, as well a's for a basis for a number of dishes, sweet
or savoury7, where liquid or stock is used.
3. PARMENTIER CREAM SOUP.— Ingredients : 1 lb.
potatoes ; 2 oz. butter ; 1 small onion ; \ pint Plasmon stock ;
| pint milk ; 1 pint zvater ; 1 tablespoonful ground rice ; salt,
pepper , and nutmeg ; fried bread croutons.
Method. — Wash and peel the potatoes, slice them. Peel
and slice the onions. Melt the butter in a stewpan, put in
2
i8
potatoes and onion, and fry a little without browning. Add
the water and milk, boil up and skim. Stir in the ground
rice, and cook gently till the vegetables are tender. Rub all
through a fine sieve. Return to the stewpan, add the Plasmon
stock, season to taste with salt, pepper, and nutmeg, and
re-heat. Serve with small croutons of fried bread.
This soup may be made still richer by adding, a few minutes
before serving, one yolk of egg mixed with half-a tablespoonful
of cream.
4. LENTIL SOUP. — Ingredients : i pint lentils rr small
onion ; x stick of celery ; 2 oz. hitter ; 1 gill Plasmon stock
( recipe No. 2, page 17) ; 2 quarts water ; salt and pepper to taste. ✪ Parmentier Cream Soup
Page 5 · 5 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
are given daily at 56, Duke Street, Grosvenor Square (near 415, Oxford Street & Bond Street Tube), London, W.
LADIES ARE SPECIALLY INVITED;
BUT IF UNABLE TO COME, THEY MAY SEND THEIR MAIDS.
Visitors from the country should not fall to call.
1 6
PLASMON WEIGHTS & MEASURES with Quantities
for Daily Use.
One Ounce of Plasmon Powder is equal to 3 large or 4 small teaspoonfuls, heaped ; or to 1 tablespoonful, heaped ; or to 15 tablespoonfuls of Plasmon Stock.
1 teaspoonful of Dry Plasmon is equal to
2 teaspoonfuls of Moist Plasmon.
20 ounces of water equal 1 pint.
1 gill of water equal 4 pint.
Quantity of Plasmon which may be eaten daily during 24 hours, with other food:—
Minimum amount for adults, 3 teaspoonfuls ; Maximum, 6 teaspoonfuls.
Children half the above quantities.
Infants, 1 teaspoonful during 24 hours. (See page 15, No. 10.)
PART I.-SOUPS.
1. PLASMON MEAT STOCK FOR SOUPS AND
SAUCES. — In making ordinary or so-called general stock use about a pound of meat and bones, 4 to 6 oz. of soup vegetables (carrot, onion, turnip, and leek or celery) to every quart of water. Do not add the vegetables until the liquor has first boiled up and the scum has been removed. Season with salt and pepper (peppercorns and bay-leaf should be added). Boil gently from 2½ to 3 hours, and strain.
Stir into 2 tablespoonfuls of Plasmon powder a pint of tepid water, re-heat it whilst stirring it over the fire, and add it to a quart of general stock as soon as it boils. Use the stock as directed.
Note. — All stock is better made overnight for use on the following day. In the first-named stock care must be taken to remove all the fat which is on top before it is used.
2. PLASMON STOCK is also produced by mixing an ounce of Plasmon powder with half a pint of tepid, i.e., lukewarm water, which must be stirred over the fire until it boils. Cook for 2 minutes. When cold this stock has the appearance of a thin semi-transparent jelly. This stock will keep good for 1 to 2 days, and is used for making up into cream by thoroughly whisking it, as well a's for a basis for a number of dishes, sweet or savoury7, where liquid or stock is used.
3. PARMENTIER CREAM SOUP.— Ingredients : 1 lb. potatoes ; 2 oz. butter ; 1 small onion ; \ pint Plasmon stock ; | pint milk ; 1 pint zvater ; 1 tablespoonful ground rice ; salt, pepper , and nutmeg ; fried bread croutons.
Method. — Wash and peel the potatoes, slice them. Peel and slice the onions. Melt the butter in a stewpan, put in
potatoes and onion, and fry a little without browning. Add the water and milk, boil up and skim. Stir in the ground rice, and cook gently till the vegetables are tender. Rub all through a fine sieve. Return to the stewpan, add the Plasmon stock, season to taste with salt, pepper, and nutmeg, and re-heat. Serve with small croutons of fried bread.
This soup may be made still richer by adding, a few minutes before serving, one yolk of egg mixed with half-a tablespoonful of cream.
4. LENTIL SOUP. — Ingredients : i pint lentils rr small onion ; x stick of celery ; 2 oz. hitter ; 1 gill Plasmon stock ( recipe No. 2, page 17) ; 2 quarts water ; salt and pepper to taste.
Records on this page
Plasmon CreamPlasmon Meat Stock for Soups and SaucesParmentier Cream SoupLentil SoupPotato Soup