A Soup Maigre (without Meat)

Ingredients

• Twelve mealy potatoes
• One quart of tomatoes
• One half of an onion
• Two stalks of celery
• One tablespoonful of minced parsley
• Four tablespoonfuls of butter
• One tablespoonful of cornstarch
• One lump of white sugar
• Three quarts of cold water

Method

1. 1

   Parboil potatoes for fifteen minutes, then drain.

2. 2

   Cook potatoes, tomatoes, onion, celery, and parsley in cold water for two hours.

3. 3

   Strain, season, and add butter and cornstarch before serving.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 19. The excerpt below is the record exactly as published.

A Soup Maigre (without Meat). Twelve mealy potatoes, peeled and sliced. One quart of tomatoes — canned or fresh. One half of an onion. Two stalks of celery. One tablespoonful of minced parsley. Four tablespoonfuls of butter, cut up and rolled in flour. One tablespoonful of cornstarch wet and dissolved in cold water. DINNER DISHES. 93 One lump of white sugar. Three quarts of cold water

Cook this with the app: pantry check, scaling, and the assistant.