1. Peel the piece of pumpkin, cutting a good half-inch
of rind away, clean out the thready part inside and the
seeds. Cut into pieces about two inches square.
2. Have the water already boiling put in the pumpkin,
salt and pepper, and boil for quite five minutes, then set
aside and cook slowly for a good half-hour till the pumpkin
is quite soft.
3. Pass the liquid and mash the pumpkin through the
44
SOUPS.
sieve into a pudding basin. Return the liquid and mashed
pumpkin to the saucepan and add the stock or milk. Let
it simmer for a few minutes but not boil again. It should
have the consistency of a not too thick cream. If too
thick it can be thinned with a little water, if not thick
enough it can be boiled down for a few more minutes.
Note. A teaspoon of chopped parsley thrown into the
soup just before serving is an improvement.
Two tablespoons fried dices of bread passed round with
the soup are an improvement.
Yam and Young Onion Soup. (II).
1 breakfast cupful of yam,
cut in pieces about two
inches square.
1 teacupful of green onions,
bulbs and tops, cut in
pieces about 1 inch long.
2 pints water.
1 teaspoon butter or lard.
1 teaspoon salt.
1 berkono or a pinch of black
pepper.
1 yolk of egg✪ Yam and Young Onion Soup.
This soup can only be had at the end of the rainy season
when the onion bulbs just begin to form and the tops are
still quite tender.
1. Put the yam, onions, salt and pepper in the sauce-
pan or native pot and cover with the cold water. Set on
a slow fire ; when boiling point has been reached, set a
little aside and cook very slowly for an hour and a half till
the yam is quite soft.
2. With a fork pick out a few pieces of the onion and
put them on a plate. Pass the liquid and mash the yam
and onion through the sieve. This ought to give about
three-quarters of a pint of thick soup. Add to it the
pieces of onion you had set aside.
3. Put the yolk of egg and the butter at the bottom of
the tureen. Mix it with a tablespoonful or two of soup
before pouring on the remainder. The soup must be very
hot but not boiling, or it will set the egg. A few slices of
bread can also be added.
Note. If you have any stock you can make it up to
the two pints by mixing it with water, and than nenhei
egg nor butter will be required.
SOUPS.
45
Cabbage Soup. (II).
1 middle-sized head of cab-
bage or 2 small ones.
1 large onion stuck -with 2
cloves.
A breakfast cupful of yam,
cut in pieces about two
inches square.
6 or 7 pints of water.
2 tablespoons native butter
or lard.
3 teaspoons salt.
2 berkono or half a teaspoon
black pepper.
4 turnips, 5 carrots a bunch
of parsley if obtainable✪ Cabbage Soup.
1. Split the cabbage in half, wash it well and let it
stand in cold salted water. This is important to bring out
the slugs. Halve the onions, peel the yam (carrots and
turnips) and cut them in small pieces.
Page 20 · 3 recipe records on this page
Presented as published in 1910. 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
1. Peel the piece of pumpkin, cutting a good half-inch of rind away, clean out the thready part inside and the seeds. Cut into pieces about two inches square.
2. Have the water already boiling put in the pumpkin, salt and pepper, and boil for quite five minutes, then set aside and cook slowly for a good half-hour till the pumpkin is quite soft.
3. Pass the liquid and mash the pumpkin through the
sieve into a pudding basin. Return the liquid and mashed pumpkin to the saucepan and add the stock or milk. Let it simmer for a few minutes but not boil again. It should have the consistency of a not too thick cream. If too thick it can be thinned with a little water, if not thick enough it can be boiled down for a few more minutes.
Note. A teaspoon of chopped parsley thrown into the soup just before serving is an improvement.
Two tablespoons fried dices of bread passed round with the soup are an improvement.
Yam and Young Onion Soup. (II).
1 breakfast cupful of yam, cut in pieces about two inches square.
1 teacupful of green onions, bulbs and tops, cut in pieces about 1 inch long.
2 pints water.
1 teaspoon butter or lard.
1 teaspoon salt.
1 berkono or a pinch of black pepper.
1 yolk of egg.
This soup can only be had at the end of the rainy season when the onion bulbs just begin to form and the tops are still quite tender.
1. Put the yam, onions, salt and pepper in the saucepan or native pot and cover with the cold water. Set on a slow fire ; when boiling point has been reached, set a little aside and cook very slowly for an hour and a half till the yam is quite soft.
2. With a fork pick out a few pieces of the onion and put them on a plate. Pass the liquid and mash the yam and onion through the sieve. This ought to give about three-quarters of a pint of thick soup. Add to it the
pieces of onion you had set aside.
3. Put the yolk of egg and the butter at the bottom of the tureen. Mix it with a tablespoonful or two of soup before pouring on the remainder. The soup must be very hot but not boiling, or it will set the egg. A few slices of
bread can also be added.
Note. If you have any stock you can make it up to the two pints by mixing it with water, and then neither egg nor butter will be required.
Cabbage Soup. (II).
1 middle-sized head of cabbage or 2 small ones.
1 large onion stuck -with 2 cloves.
A breakfast cupful of yam, cut in pieces about two inches square.
6 or 7 pints of water.
2 tablespoons native butter or lard.
3 teaspoons salt.
2 berkono or half a teaspoon black pepper.
4 turnips, 5 carrots a bunch of parsley if obtainable.
1. Split the cabbage in half, wash it well and let it stand in cold salted water. This is important to bring out the slugs. Halve the onions, peel the yam (carrots and turnips) and cut them in small pieces.
Records on this page
Yam and Young Onion SoupCabbage SoupCabbage Soup