Four pounds of beef, or a knuckle of veal, to which you may
add a pound of bacon. Cut them in pieces and put them in the
soup-kettle with a sprig of mint and five quarts of water. Boil
moderately fast and skim it well. When the meat boils to pieces,
strain it out and put to the liquor a quart of young green pease✪ Green Pea Soup.
Boil them until they are entirely dissolved, and have thickened
the soup and give it a green color.
BEAN SOUP.
Soak a pint of white beans over night. Then put them on the
fire, with three quarts of water; one onion fried or sauted in a
little butter; two potatoes, partly boiled in other water; a small
cut of pork, one red pepper, a small piece of cabbage, and salt✪ Bean Soup.
Let it all boil slowly for four or five hours. Pass it through a col-
ander. Return the pulp to the fire. Put into the tureen croutons
of bread, cut in half inch pieces, and fry browrn on all sides in a
little butter. Pour the soup into the tureen and serve hot. Some
add broth, celery, one or two cloves and carrot to bean soup. A
little mustard added to bean soup makes a pleasant change. Some
add cream at the last moment. Or, a very good bean soup can be
made from the remains of baked beans — the brown baked beans
giving it a good color. Merely add water and a bit of onion; boil
it to a pulp, and pass it through a colander.
SPLIT PEA SOUP — Dried.
One gallon of water, one quart of split pease soaked over night,
one pound of salt pork, cut into bits an inch square, one-half
14 SOUPS.
pound beef. Put over the fire, and boil slowly for two Lours, or
until the quantity of liquor does not exceed two quarts. Pour in-
to a colander, and press the pease through it with a wooden or
silver spoon. Return the soup to the pot, adding- a small head
of celery, chopped up, a little parsley✪ Split Pea Soup - Dried, or, if prefered, summer
savory or sweet marjoram. Have ready three or four slices of
stale bread, which have been fried in butter until they are brown;
cut into slices and scatter them upon the surface of the soup after
it is poured into the tureen.
POTATO SOUP.
Two quarts of water, five medium-sized potatoes, one fourth
of a head of cabbage, three medium-sized onions, yolks of two
eggs, two tablespoonfuls of flour, one pint of sweet milk, piece
of butter the size of an egg✪ Potato Soup. Put the water into a kettle, pare,
wash and slice the potatoes, chop the onions, and cut the cabbage
very fine; put them all into the kettle, and boil till tender; then
mash all together, fine. Add more water if needed; beat the
yolks very light and add them to the milk, with the flour previ-
ously rubbed to a smooth paste with a little cold milk. Stir this
into the boiling soup. Butter, pepper, and salt to taste.
VERMICELLI SOUP. ✪ Vermicelli Soup
Page 7 · 6 recipe records on this page
Presented as published in 1887. 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
Four pounds of beef, or a knuckle of veal, to which you may add a pound of bacon. Cut them in pieces and put them in the soup-kettle with a sprig of mint and five quarts of water. Boil moderately fast and skim it well. When the meat boils to pieces, strain it out and put to the liquor a quart of young green pease. Boil them until they are entirely dissolved, and have thickened the soup and give it a green color.
BEAN SOUP.
Soak a pint of white beans over night. Then put them on the fire, with three quarts of water; one onion fried or sauted in a little butter; two potatoes, partly boiled in other water; a small cut of pork, one red pepper, a small piece of cabbage, and salt. Let it all boil slowly for four or five hours. Pass it through a colander. Return the pulp to the fire. Put into the tureen croutons of bread, cut in half inch pieces, and fry brown on all sides in a little butter. Pour the soup into the tureen and serve hot. Some add broth, celery, one or two cloves and carrot to bean soup. A little mustard added to bean soup makes a pleasant change. Some add cream at the last moment. Or, a very good bean soup can be made from the remains of baked beans — the brown baked beans giving it a good color. Merely add water and a bit of onion; boil it to a pulp, and pass it through a colander.
SPLIT PEA SOUP — Dried.
One gallon of water, one quart of split pease soaked over night, one pound of salt pork, cut into bits an inch square, one-half
pound beef. Put over the fire, and boil slowly for two hours, or until the quantity of liquor does not exceed two quarts. Pour into a colander, and press the pease through it with a wooden or silver spoon. Return the soup to the pot, adding- a small head of celery, chopped up, a little parsley, or, if prefered, summer savory or sweet marjoram. Have ready three or four slices of stale bread, which have been fried in butter until they are brown; cut into slices and scatter them upon the surface of the soup after it is poured into the tureen.
POTATO SOUP.
Two quarts of water, five medium-sized potatoes, one fourth of a head of cabbage, three medium-sized onions, yolks of two eggs, two tablespoonfuls of flour, one pint of sweet milk, piece of butter the size of an egg. Put the water into a kettle, pare, wash and slice the potatoes, chop the onions, and cut the cabbage very fine; put them all into the kettle, and boil till tender; then mash all together, fine. Add more water if needed; beat the yolks very light and add them to the milk, with the flour previously rubbed to a smooth paste with a little cold milk. Stir this into the boiling soup. Butter, pepper, and salt to taste.
VERMICELLI SOUP.
Records on this page
Green Pea SoupBean SoupSplit Pea Soup - DriedPotato SoupPotato SoupVermicelli Soup