Take the hearts of two white spring cabbages
well washed, place them for a few minutes
in boiling water; take out the cabbages, put
them into cold water, drain them, cut them in
quarters and remove the stalks, tie each quarter
j with a piece of thread, put them in some
savoury stock✪ Spring Soup of Early Cabbages, sunmcr till done enough, lay
them in a tureen, and pour the soup over them.
! Spring Soup of Hop-tops.— Early in
spring gather some hop-tops; tie them up in
small bimdles, let them soak in fresh water,
and boil them in some good stock slightly
thickened with lentils or peas and flavoured
with onions, herbs, pepper, and salt. Simmer
the vegetables till tender ; then place some
sippets✪ Spring Soup of Hop-tops in a tureen, lay the i)undles of hop-tops
upon them, and pour the potage over all.
Spring Soup, Thick.— Soak half a pint
of green spHt peas, then boil them till tender in
as much stock made from bones as will cover
them, and with them two young carrots and
two turnips, five or six spring onions, a small
bunch of parsley, a sprig of thyme, a small
leek, and a few outer sticks of celery, if these
can be had. When the peas and vegetables
are quite tender, rub them through a sieve.
Add additional stock to make the puree as thick
as custard ; and if it is not a good colom-, add
spinach -juice to make it green {see Spinach
Greening). Cut a small bunch of asparagus-
tops into the shape of peas. Boil these sepa-
rately in a little water with the heart of a
finely-shred young cabbage, and three or four
leaves of mint✪ Spring Soup, Thick. Be careful to keep these vege-
tables a good colour. A few minutes before the
soup is to be served throw them into it. If they
can be procured, freshly -picked peas can be used
instead of the di-ied split peas. Time to boil
the soup, one and a half to two hours. Suf-
ficient for five or six persons.
BETI3SELS SPROUTS.
Sprouts, Brussels {see Brussels Sprouts).
SPtl
( 923 )
STE
Spruce Beer. — Dissolve sixteen pounds
of treacle in eight gallons of water. Strain
the liquor into a cask, and add eight gallons of
cold water and six table-spoonfuls of the essence
of spruce. When the liquor is new-milk-warni,
stir briskly into it half a pint of good fresh
yeast. Leave it in a warm place for a day or
two until fermentation ceases, then bung it up
closely. The following day it may be bottled,
and can be used in a week. Sometimes the
beer is flavoured by boiling for this quantity a
tea-cupful of bruised ginger, a tea-spoonful of
allspice, and three ounces of hops✪ Spruce Beer in a small
quantity of the liquor, and adding this to the
rest. When the outer sprigs of the spruce fir can
be obtained, they may be boiled for a few
minutes in a little of the liquor, and this
decoction may be used instead of the essence.
A pound of the sprigs will be equivalent to
a pound and a half of the essence.
Page 1895 · 4 recipe records on this page
Presented as published in 1892. 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
Take the hearts of two white spring cabbages well washed, place them for a few minutes in boiling water; take out the cabbages, put them into cold water, drain them, cut them in quarters and remove the stalks, tie each quarter j with a piece of thread, put them in some savoury stock, simmer till done enough, lay them in a tureen, and pour the soup over them.
! Spring Soup of Hop-tops.— Early in
spring gather some hop-tops; tie them up in small bundles, let them soak in fresh water, and boil them in some good stock slightly thickened with lentils or peas and flavoured with onions, herbs, pepper, and salt. Simmer the vegetables till tender ; then place some sippets in a tureen, lay the bundles of hop-tops upon them, and pour the potage over all.
Spring Soup, Thick.— Soak half a pint of green spHt peas, then boil them till tender in as much stock made from bones as will cover them, and with them two young carrots and two turnips, five or six spring onions, a small bunch of parsley, a sprig of thyme, a small leek, and a few outer sticks of celery, if these can be had. When the peas and vegetables are quite tender, rub them through a sieve. Add additional stock to make the puree as thick as custard ; and if it is not a good colom-, add spinach -juice to make it green {see Spinach Greening). Cut a small bunch of asparagustops into the shape of peas. Boil these separately in a little water with the heart of a finely-shred young cabbage, and three or four leaves of mint. Be careful to keep these vegetables a good colour. A few minutes before the soup is to be served throw them into it. If they can be procured, freshly -picked peas can be used instead of the dried split peas. Time to boil the soup, one and a half to two hours. Sufficient for five or six persons.
BETI3SELS SPROUTS.
Sprouts, Brussels {see Brussels Sprouts).
SPR
( 923 )
STE
Spruce Beer. — Dissolve sixteen pounds of treacle in eight gallons of water. Strain the liquor into a cask, and add eight gallons of cold water and six table-spoonfuls of the essence of spruce. When the liquor is new-milk-warni, stir briskly into it half a pint of good fresh yeast. Leave it in a warm place for a day or two until fermentation ceases, then bung it up closely. The following day it may be bottled, and can be used in a week. Sometimes the beer is flavoured by boiling for this quantity a tea-cupful of bruised ginger, a tea-spoonful of allspice, and three ounces of hops in a small quantity of the liquor, and adding this to the rest. When the outer sprigs of the spruce fir can be obtained, they may be boiled for a few minutes in a little of the liquor, and this decoction may be used instead of the essence. A pound of the sprigs will be equivalent to a pound and a half of the essence.
Records on this page
Spring Soup of Early CabbagesSpring Soup of Hop-topsSpring Soup, ThickSpruce Beer