One and one-half quarts of white soup stock, 1 cup of noodles, 1
heaping tablespoon of butter, pepper and salt✪ Noodle Soup. Put stock in soup pot,
cook 3 hours, add salt and pepper. About 15 minutes before serv-
ing, drop in noodles with a spoon ; also add butter.
Asparagus Soup.
One small can of asparagus, 2 quarts of white stock, 2 table-
spoons butter, 2 tablespoons flour, ^ coffee cup of cream, 3 pepper
corns✪ Asparagus Soup. Melt butter in saucepan, and when it boils stir in the flour;
stir until smooth, adding broth gradually. Cut off tips of asparagus,
and reserve. Add rest of asparagus to broth; add pepper <;orns and
salt ; boil 30 minutes. Strain broth through sieve ; add the tips and
cream ; bring to boiling point. Serve very hot with croutons.
Clear Soup.
Take 1 large chicken and soak in cold water with 1 tablespoon
of salt. Let it remain 1 hour, then put in kettle with 2 pounds of
lean beef and 4 quarts of cold water ; boil until thoroughly done. Set
away until next day, skim off grease and strain the liquid. When
ready to serve add the white of 1 egg and the shell, cayenne pepper
and salt. Let come to a boil ; strain through a flannel bag. One cup
of wine✪ Clear Soup may be added.
22 KENTUCKY RECEIPT :^OK.
Cream of Chestnut Soup.
Cook 1 quart of chestnuts in water enough to cover them, with
3 green stalks of celety, 1 small blade of mace, and a bay leaf. As
soon as the nuts are tender, mash them through a sieve. Return to
the fire and add 2 quarts of clear stock, 1 saltspoon of paprika, 2
cups of hot milk. When the liquid boils remove to cooler part of
range and stir in the yolks of 2 eggs beaten until light with 1 cup of
cream. Strain the soup and serve with croutons.
Com Soup.
Take 6 ears of corn, cut from cob (cut the grains twice), put on
cobs with enough cold water to cover them. After it boils 15 min-
utes, remove from fire and scrape cobs again, adding to soup ; also
2 tablespoons of corn. Let it boil until tender. When ready to
serve add butter the size of an egg, salt and pepper ; 1 teacup of hot
cream may be added if desired. Serve immediately.
Scotch Broth.
Cover a neck of mutton with cold water, quarter 1 turnip and
1 carrot; grate 1 quarter of each, cut the remaining quarters in^
small pieces and add to kettle; also 1 large onion, and 1 cup of
cabbage chopped fine. Simmer slowly 3 hours. Half an hour before
serving add i^ cup of barley, and salt to taste.
Consbmme.
Take 3 pounds of shin beef, 1 carrot, 1 onion, 1 leek — (peel, but
do not slice them), a little parsley, 3 cloves, 4 pepper corns, 1 bay
leaf✪ Cream of Chestnut Soup. Add 2 quarts of cold water and the meat. Scraps of cold fowl
may be added. Boil slowly for 3 hours, skimming often ; then strain
through cheese cloth, which should be dipped in cold water. Set
away to cool. Skim off grease. iPut in kettle, and add to it the
beaten white of 1 egg, and % cup of cold water. Boil 2 minutes,
then strain through a wet cloth. Add salt and pepper. Setve hot.
Bisque of Crab Soup.
Take 1 dozen fresh crabs, and cook perfectly done. Then pick
to pieces, and put in double boiler with 1 quart of cream, 1 pint
of strained tomato juice, a pinch of soda, % pound of butter. Cook
15 minutes, then strain thro^igl^ a sieve. Add cayenne pepper and
salt to taste, 2 tablespoons of sherry wine, 1 tablespoon of corn
starch✪ Bisque of Crab Soup while cooking. This quantity will serve ten persons.
Consomme of Chicken.
One large chicken cut in pieces and put in cold salted water to
soak % an hour. Then wash thoroughly and put in kettle with 3
quarts of water, 1 bunch of parsley, 1 even teaspoon celery seed, a
small piece of mace. (Put this seasoning in a muslin bag). Add
KENTUCKY KECEIFT BOOK. 23
pepper and salt✪ Consomme of Chicken to taste. Boil 3 hours, skim frequently and when
done, strain through a flannel bag. One coffee cup of wine may bo
added.
Mushroom Soup. ✪ Mushroom Soup
Page 12 · 11 recipe records on this page
Presented as published in 1903. 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
One and one-half quarts of white soup stock, 1 cup of noodles, 1 heaping tablespoon of butter, pepper and salt. Put stock in soup pot, cook 3 hours, add salt and pepper. About 15 minutes before serving, drop in noodles with a spoon ; also add butter.
Asparagus Soup.
One small can of asparagus, 2 quarts of white stock, 2 tablespoons butter, 2 tablespoons flour, ^ coffee cup of cream, 3 pepper corns. Melt butter in saucepan, and when it boils stir in the flour; stir until smooth, adding broth gradually. Cut off tips of asparagus, and reserve. Add rest of asparagus to broth; add pepper corns and salt ; boil 30 minutes. Strain broth through sieve ; add the tips and cream ; bring to boiling point. Serve very hot with croutons.
Clear Soup.
Take 1 large chicken and soak in cold water with 1 tablespoon of salt. Let it remain 1 hour, then put in kettle with 2 pounds of lean beef and 4 quarts of cold water ; boil until thoroughly done. Set away until next day, skim off grease and strain the liquid. When ready to serve add the white of 1 egg and the shell, cayenne pepper and salt. Let come to a boil ; strain through a flannel bag. One cup of wine may be added.
Cream of Chestnut Soup.
Cook 1 quart of chestnuts in water enough to cover them, with 3 green stalks of celery, 1 small blade of mace, and a bay leaf. As soon as the nuts are tender, mash them through a sieve. Return to the fire and add 2 quarts of clear stock, 1 saltspoon of paprika, 2 cups of hot milk. When the liquid boils remove to cooler part of range and stir in the yolks of 2 eggs beaten until light with 1 cup of cream. Strain the soup and serve with croutons.
Com Soup.
Take 6 ears of corn, cut from cob (cut the grains twice), put on cobs with enough cold water to cover them. After it boils 15 minutes, remove from fire and scrape cobs again, adding to soup ; also 2 tablespoons of corn. Let it boil until tender. When ready to serve add butter the size of an egg, salt and pepper ; 1 teacup of hot cream may be added if desired. Serve immediately.
Scotch Broth.
Cover a neck of mutton with cold water, quarter 1 turnip and 1 carrot; grate 1 quarter of each, cut the remaining quarters in small pieces and add to kettle; also 1 large onion, and 1 cup of cabbage chopped fine. Simmer slowly 3 hours. Half an hour before serving add i^ cup of barley, and salt to taste.
Consommé.
Take 3 pounds of shin beef, 1 carrot, 1 onion, 1 leek — (peel, but do not slice them), a little parsley, 3 cloves, 4 pepper corns, 1 bay leaf. Add 2 quarts of cold water and the meat. Scraps of cold fowl may be added. Boil slowly for 3 hours, skimming often ; then strain through cheese cloth, which should be dipped in cold water. Set away to cool. Skim off grease. Put in kettle, and add to it the beaten white of 1 egg, and % cup of cold water. Boil 2 minutes, then strain through a wet cloth. Add salt and pepper. Setve hot.
Bisque of Crab Soup.
Take 1 dozen fresh crabs, and cook perfectly done. Then pick to pieces, and put in double boiler with 1 quart of cream, 1 pint of strained tomato juice, a pinch of soda, % pound of butter. Cook 15 minutes, then strain through a sieve. Add cayenne pepper and salt to taste, 2 tablespoons of sherry wine, 1 tablespoon of corn starch while cooking. This quantity will serve ten persons.
Consomme of Chicken.
One large chicken cut in pieces and put in cold salted water to soak % an hour. Then wash thoroughly and put in kettle with 3 quarts of water, 1 bunch of parsley, 1 even teaspoon celery seed, a small piece of mace. (Put this seasoning in a muslin bag). Add
pepper and salt to taste. Boil 3 hours, skim frequently and when done, strain through a flannel bag. One coffee cup of wine may bo added.
Mushroom Soup.
Records on this page
ConsommeNoodle SoupAsparagus SoupClear SoupCream of Chestnut SoupCom SoupScotch BrothBisque of Crab SoupConsomme of ChickenMushroom SoupMushroom Soup