ALMOND SOUP. — Blanch and pound finely 1 pound of sweet
almonds, and the yolks of 4 hard boiled eggs; beat these well togeth-
er, and add to a gallon of hot stock; let it come to boiling and stir
constantly; thicken with bits of butter rolled in flour, and just before
serving, add salt to taste, and a coffee cup of rich cream✪ Almond Soup. Have the
whites of the eggs cut in small pieces in the tureen, pour over it the
hot soup and serve. Time, 20 minutes.
ASPARAGUS SOUP — Break off all that is tender from a bundle
of fresh, green asparagus, and put this in a large pan, with a large
handful of freshly gathered spinach, 1 of parsley, and the same of
spring onions. Wash in 2 waters and drain in a sieve; then boil in
2 quarts of water, with a bit of butter and a little salt. As soon as
the asparagus is done, rub all through a fine colander and return to
the pot; then add a piece of butter the size of a small egg (cut in
bits and rolled in flour), a teaspoon of sugar, and a sprinkle of white
pepper✪ Asparagus Soup. Serve hot with croutons. Time, ^ hour.
BARLEY SOUP. — Scald 10 tablespoons of pearled barley; drain,
cover with fresh boiling water, and boil 8 hours. Scald a quart of
rich, sweet milk and add to the barley when done. Season with salt
and pepper to taste. Beat the yolks of 10 eggs✪ Barley Soup to a foam and put in
the soup4ureen; pour over the barley soup and serve.
BEAN SOUP — Soak 1 cup of white beans over night; in the
morning boil until quite tender; then rub through a colander, and
add 8 pints of water and 1 quart of rich milk, 2 tablespoons of butter,
3 large potatoes chopped fine; season with finely cut parsley, pepper
and salt to taste✪ Bean Soup. Simmer about ^ hour, and serve hot.
LIMA BEAN SOUP — Soak a pint of dried Lima beans over
night; turn off the water in the morning, and put on the fire to boil
slowly for 2 hours, with 3 pints of water; then rub through a colan-
der. Put in the kettle again and add a pint of milk or cream, and
thicken with a lump of butter rolled in flour. When it boils, add the
beaten yolks of 2 eggs. Season with pepper and salt✪ Lima Bean Soup, and serve with
a Toll at each plate. Time, about 2^ hours.
BEAN PORRIDGE.— Soak over night a quart of any kind of
good beans, such as are used for baking; boil them the next morning
in plenty of water, until they begin to break in pieces; then drain,
and add them to any good broth of fresh or salted meat, with a few
slices of salt pork cut in dice. Cook and stir them often, until they
VEGETABLE SOUPS 6'd
are all broken fine. This is a rtiost nutritious soup to keep constantly
on hand in winter, when milk is scarce; it is inexpensive, for the
broth of all salted meats and "boiled dinners" can be used in prepar-
ing it. It is more easily digested than baked beans, being less con-
centrated food. Of this soup it was said in " olden times;"
"Bean porridge hot, bean porridge cold,
Bean porridge is the best when nine days old."
CABBAGE SOUP. — Cut a small cabbage in quarters; carefully
take apart and wash; then chop finely. About |- hour before dinner
add it to 2 quarts of stock, or broth✪ Cabbage Soup, in which meat has been boiled;
let it boil until dinner time, when the cabbage will be done. Serve
with toasted bread.
Page 21 · 8 recipe records on this page
Presented as published in 1902. 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
ALMOND SOUP. — Blanch and pound finely 1 pound of sweet almonds, and the yolks of 4 hard boiled eggs; beat these well together, and add to a gallon of hot stock; let it come to boiling and stir constantly; thicken with bits of butter rolled in flour, and just before serving, add salt to taste, and a coffee cup of rich cream. Have the whites of the eggs cut in small pieces in the tureen, pour over it the hot soup and serve. Time, 20 minutes.
ASPARAGUS SOUP — Break off all that is tender from a bundle of fresh, green asparagus, and put this in a large pan, with a large handful of freshly gathered spinach, 1 of parsley, and the same of spring onions. Wash in 2 waters and drain in a sieve; then boil in
2 quarts of water, with a bit of butter and a little salt. As soon as the asparagus is done, rub all through a fine colander and return to the pot; then add a piece of butter the size of a small egg (cut in bits and rolled in flour), a teaspoon of sugar, and a sprinkle of white pepper. Serve hot with croutons. Time, ^ hour.
BARLEY SOUP. — Scald 10 tablespoons of pearled barley; drain, cover with fresh boiling water, and boil 8 hours. Scald a quart of rich, sweet milk and add to the barley when done. Season with salt and pepper to taste. Beat the yolks of 10 eggs to a foam and put in the soup tureen; pour over the barley soup and serve.
BEAN SOUP — Soak 1 cup of white beans over night; in the morning boil until quite tender; then rub through a colander, and add 8 pints of water and 1 quart of rich milk, 2 tablespoons of butter,
3 large potatoes chopped fine; season with finely cut parsley, pepper and salt to taste. Simmer about ^ hour, and serve hot.
LIMA BEAN SOUP — Soak a pint of dried Lima beans over night; turn off the water in the morning, and put on the fire to boil slowly for 2 hours, with 3 pints of water; then rub through a colander. Put in the kettle again and add a pint of milk or cream, and thicken with a lump of butter rolled in flour. When it boils, add the beaten yolks of 2 eggs. Season with pepper and salt, and serve with a Toll at each plate. Time, about 2^ hours.
BEAN PORRIDGE.— Soak over night a quart of any kind of good beans, such as are used for baking; boil them the next morning in plenty of water, until they begin to break in pieces; then drain, and add them to any good broth of fresh or salted meat, with a few slices of salt pork cut in dice. Cook and stir them often, until they
are all broken fine. This is a most nutritious soup to keep constantly on hand in winter, when milk is scarce; it is inexpensive, for the broth of all salted meats and "boiled dinners" can be used in preparing it. It is more easily digested than baked beans, being less concentrated food. Of this soup it was said in " olden times;"
"Bean porridge hot, bean porridge cold, Bean porridge is the best when nine days old."
CABBAGE SOUP. — Cut a small cabbage in quarters; carefully take apart and wash; then chop finely. About |- hour before dinner add it to 2 quarts of stock, or broth, in which meat has been boiled; let it boil until dinner time, when the cabbage will be done. Serve with toasted bread.
Records on this page
Almond SoupAlmond SoupAsparagus SoupBarley SoupBean SoupCelery SoupLima Bean SoupCabbage Soup