Buttermilk Soup. — Break some stale rye bread or pumper-
nickel into small pieces, 1 pint in all ; place it with 2 quarts
buttermilk in a saucepan over the fire, and boil 1 hour ; add 1 tea-
spoonful aniseed, and sirup or sugar enough to sweeten it, serve
hot or cold. Another way is to strain the soup, and shortly before
70 SOFPS, JEtp.
«?nripg Rdd % yplkj pf 3 ejjgs. TJ{p aif)«e^ p^ay be .o^itto4 ii
not liked. Instead of bread, a tablespognful of ^nr may be tejcpn
to each quart pf buttermilk ; sweeten with sugar, and finish with
the yplks of 2 eggs.
Buttermilk Sp^p with Dumplings.— Place a ^aacQpan with
3 qparts butterm^]^ over the fire, add % cup of sirup ; mix the yolks
of 2 eggs with % teaspoonf ul salt, add % <^up milk, 1 heapiug cup
of sifted flour, Ys ounce butter ; mix this into a thick, smooth batter ;
beat the whites to a stiff froth, stir them lightly through the batter ;
as soon as the buttermilk boils, drop small portions into it with a
teaspoon and boil 8 minutes ; then serve.
Chocolate Soup. — Grate V4 pound of chocolate, place it in a
saucepan, with 1 cup of water ; boil 5 minutes, stirring constantly ;
then add 2 quarts cold milk, the yolks of 4 eggs, sugar to taste✪ Chocolate Soup, and
beat with an egg beater until the milk comes to a boil ; then take it
quickly from the fire and pour into the tureen. Have the whites
b^tea to a stiff froth, and place with a teaspoon small snowballs in
the soup ; sprinkle some sugar over them and cover the tureen for a
few mimites ; then ^^rve. This soup pif»y |be eery/^d ice-cold.
Egg Custard for Soup. — Mix 4 eggs with 4 tablespoonfnls
water and 4 of milk, little salt, and nutmeg ; pour this into a but-
tered bowl, set the bowl in a saucepan of hot water, cover and boil
until firm ; then remove it from the fire, cut with a teaspoon small
portions and drop them in the soup, and serve. Another way is to
mix 4 eggs with a tea9poonful butter, a little fine-chopped parsley,
^ut^eg, and 1 pup of bP^iUoB} ^!o^ finis);^ thp eaflae fus ^oye.
8o«p Biseult. — Mix 2 ounces of flour with 1 ounce butter
smoothly together on a plate ; put this into a saucepan with 1 cup
of boiling mi^]f, ^tir oyer the fire ui^lbil f orn^e4 ^nto a smpotii p^te ;
|h^n ^t off tq cool. 3tir 1 pupce of b^tter to a cream, a4d alter-
Djlt^ly the yolks pf 9 i^gg9 f^i^ th(» pa^ ; 9e9Aon with salt ; add tb«
whites hefAm to a stiff frpth ; mix well together. Batter and flour
% long tin piki^, ppi^r ^ mi^^re mtp it, and bake 20 minnto^.
SOUPS, Era 71
When done, turn the biscuit out of pan, cut it into smaQ fine dices,
and lay them in the tureen with some boiling consomm^.
Farina Biscuit. — Place 1 cup milk, with 1 tablespoonf ul butter,
oyer the fire, add gradually Y^ pound farina, stir it constantly until
the whole of the ingredients are thoroughly mixed, then remove.
When cold, mix the boiled farina with the yolks of 4 eggs, 2 table-
spoonfuls grated cheese, a little salt✪ Farina Biscuit, and the whites beaten to a
froth. Pour the mixture into a well-buttered and fioured tin pan,
and bake 20 minutes. Shortly before serving turn the biscuit oil a
long plate ; cut it into fine slices, lay them in the tureen, pour over
clear bouillon, and then serve.
Page 49 · 2 recipe records on this page
Presented as published in 1914. 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
Buttermilk Soup. — Break some stale rye bread or pumpernickel into small pieces, 1 pint in all ; place it with 2 quarts buttermilk in a saucepan over the fire, and boil 1 hour ; add 1 teaspoonful aniseed, and sirup or sugar enough to sweeten it, serve hot or cold. Another way is to strain the soup, and shortly before
70 SOUPS, ETC.
serving. Add 1 yolk of 3 eggs. The aniseed may be omitted if not liked. Instead of bread, a tablespoonful of flour may be taken to each quart of buttermilk; sweeten with sugar, and finish with the yolks of 2 eggs.
Buttermilk Soup with Dumplings.— Place a saucepan with 3 quarts buttermilk over the fire, add 1/2 cup of sirup; mix the yolks of 2 eggs with 1/2 teaspoonful salt, add 1/2 cup milk, 1 heaping cup of sifted flour, 1/2 ounce butter ; mix this into a thick, smooth batter ; beat the whites to a stiff froth, stir them lightly through the batter ; as soon as the buttermilk boils, drop small portions into it with a teaspoon and boil 8 minutes ; then serve.
Chocolate Soup. — Grate V4 pound of chocolate, place it in a saucepan, with 1 cup of water ; boil 5 minutes, stirring constantly ; then add 2 quarts cold milk, the yolks of 4 eggs, sugar to taste, and beat with an egg beater until the milk comes to a boil ; then take it quickly from the fire and pour into the tureen. Have the whites beaten to a stiff froth, and place with a teaspoon small snowballs in the soup ; sprinkle some sugar over them and cover the tureen for a few minutes; then serve. This soup may be served ice-cold.
Egg Custard for Soup. — Mix 4 eggs with 4 tablespoonfuls water and 4 of milk, little salt, and nutmeg ; pour this into a buttered bowl, set the bowl in a saucepan of hot water, cover and boil until firm ; then remove it from the fire, cut with a teaspoon small portions and drop them in the soup, and serve. Another way is to mix 4 eggs with a teaspoonful butter, a little fine-chopped parsley, nutmeg, and 1 cup of bouillon; cook, finish the sauce as above.
Soup Biscuit. — Mix 2 ounces of flour with 1 ounce butter smoothly together on a plate; put this into a saucepan with 1 cup of boiling milk, stir over the fire until formed into a smooth paste; then set off to cool. Stir 1 ounce of butter to a cream, add alternately the yolks of 3 eggs and the paste; season with salt; add the whites beaten to a stiff froth; mix well together. Butter and flour 1 long tin pan, pour the mixture into it, and bake 20 minutes.
SOUPS, Era 71
When done, turn the biscuit out of pan, cut it into smaQ fine dices, and lay them in the tureen with some boiling consommé.
Farina Biscuit. — Place 1 cup milk, with 1 tablespoonful butter, oyer the fire, add gradually Y^ pound farina, stir it constantly until the whole of the ingredients are thoroughly mixed, then remove. When cold, mix the boiled farina with the yolks of 4 eggs, 2 tablespoonfuls grated cheese, a little salt, and the whites beaten to a froth. Pour the mixture into a well-buttered and floured tin pan, and bake 20 minutes. Shortly before serving turn the biscuit oil a long plate ; cut it into fine slices, lay them in the tureen, pour over clear bouillon, and then serve.
Records on this page
Chocolate SoupFarina Biscuit