Cream of Watercress Soup
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 64. The excerpt below is the record exactly as published.
14 cup butter 1 slice onion 2 tablespoons flour 14 teaspoon celery salt Salt Pepper Cook stock, chestnuts, onion, and celery salt until chestnuts are soft; rub through sieve, and bind with butter and flour cooked to- gether. Add milk or cream. If cream is used, use only 2 table- spoons butter and 1 tablespoon flour. Season with salt and pepper. Reheat. Serves 6 to 8. ~ CREAM OF CUCUMBER SOUP 3 large cucumbers 1 slice onion 2 tablespoons butter 1 blade mace 3 tablespoons flour 4 cup cream 3 cups Chicken Stock (p. 151) 2 egg yolks, slightly beaten 1 cup milk Salt and pepper Peel and slice cucumbers and remove seeds. Cook in butter 10 minutes; then add flour and stock. Scald milk with onion and mace. Combine mixtures and rub through sieve. Reheat to boiling point and add to cream and egg yolks. Season with salt and pepper. Serves 8. CREAM OF LETTUCE SOUP 21% cups Veal or Chicken Stock (pp. 150, 151) 1 tablespoon butter 1 head lettuce, finely cut 1 egg yolk, slightly beaten 2 tablespoons rice Few grains nutmeg 4 cup cream Salt 4 tablespoon onion, finely chopped ; Pepper Cook onion 5 minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, egg yolk, nutmeg, salt, and pepper. Serves 6. Purée of Lettuce. Rub through sieve. Color delicately with green vegetable coloring. Serve with croutons. SOUPS WITH STOCK Ez MULLIGATAWNY SOUP 5 cups Veal Stock (p. 150) 4 cup butter 1 cup tomatoes 1% cup flour Onion, cut in slices 1 teaspoon curry powder Carrot, cut in cubes ? 14 cup each Blade of mace Celery, cut in cubes 2 cloves 1 pepper, finely chopped Sprig of parsley 1 apple, sliced Salt and pepper 1 cup raw chicken, cut in dice Cook vegetables, apple, and chicken in butter until brown. Add flour, curry powder, mace, cloves, parsley, and tomato, and simmer 1 hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice. CREAM OF MUSHROOM SOUP 1% pound mushrooms, or stems 14 cup cream and skins from 1 pound mushrooms 44 cup milk 4 cups Chicken Stock (p. 151) Salt 1 slice onion Pepper V4 cup butter Lemon juice or grated Y4 cup flour nutmeg I. Chop mushrooms, add to stock with onion, cook 20 minutes, and rub through sieve. Reheat, bind with butter and flour cooked together. Add milk andcream. Reheat. Season to taste. Serves 6. II. Prepare mushrooms with stock as above. Add 14 cup quick tapioca and 1 cup boiling water. Bring to boiling point and simmer 5 minutes. Season. Just before serving, stir in 1 cup heavy cream and 2 egg yolks slightly beaten. CREAM OF ONION SOUP (SOUBISE SOUP) 2 Spanish onions, thinly sliced 1 tablespoon chopped green 4 cup butter pepper 4 cups Chicken Stock (p. 151) or 3 tablespoons flour 4 cup grated cheese 1 cup cream Salt and pepper - Cook onions in butter 10 minutes, stirring constantly. Add stock, cook slowly 30 minutes. Strain. Mix flour with YY cup cold water to pour easily, add to soup, and bring to boiling point. Add cream and peppers or cheese. Season to taste. Serves 6 to 8. 158 THE BOSTON COOKING-SCHOOL COOK BOOK ST. GERMAIN OR PEA SOUP 3 cups Veal or Chicken Stock (pp. 150, 151) Blade of mace 2 cups peas, cooked or canned 2 teaspoons sugar 1 cup cold water 1 teaspoon salt 1% onion 1g teaspoon pepper Bit of bay leaf 2 tablespoons butter Sprig of parsley 2 tablespoons cornstarch 1 cup milk Reserve 14 cup peas. Add remainder to stock, water, and sea- sonings and simmer 14 hour. Rub through sieve. Bind with butter and cornstarch cooked together. Boil 5 minutes. Add milk and reserved peas. Water from peas may replace part of stock. If desired, omit butter and cornstarch. Just before serving, stir in 2 egg yolks, slightly beaten and 14 to 1 cup cream. Serve with small crisp crotittons. Serves 6 to 8. Color delicately with vegetable coloring if peas are not bright colored. Potage Longchamps. Reheat with a few sprigs fresh mint. Remove mint and add ¥% cup cooked vermicelli. Season to taste. PHILADELPHIA PEPPER POT Sliced onion | Y% pound honeycomb tripe, Chopped celery 14 cup each cut in cubes Chopped green peppers } 11% cups potato cubes 4 tablespoons butter 14 teaspoon peppercorns, 31% tablespoons flour finely pounded 5 cups Chicken Stock (p. 151) 34 tablespoon salt 14 cup heavy cream Cook vegetables in 3 tablespoons butter 15 minutes. Add flour, stir until well mixed. Add remaining ingredients, except cream. Cover and cook 1 hour. Just before serving, add cream and re- maining butter. Serves 6 to 8. PIMIENTO BISQUE 1% cup rice 1% teaspoons salt 6 cups Chicken Stock (p. 151) 4 teaspoon Tabasco Sauce 5 canned pimientos Y% cup cream 2 egg yolks, slightly beaten Cook rice in stock until tender. Add pimientos, rub through sieve; add salt and Tabasco. Bring to boiling point; add to egg yolks and cream. Serves 8. SOUPS WITH STOCK 159 CREAM OF SPINACH SOUP 2 cups Veal or Chicken Stock (pp. 150, 151) 2 tablespoons butter 1 cup cooked spinach 2 tablespoons flour 1 cup milk Salt and pepper Chop spinach, add to stock, and rub through sieve. Heat to boiling point, bind with butter and flour cooked together, add milk, and season. Spinach water may replace part of stock. Other vegetables may be used. Serves 6 to 8. CREAM OF WATERCRESS SOUP 1 bunch watercress, finely cut 1 cup cream 3 cups Veal or Chicken Stock (pp. 150, 151) 34 teaspoon salt 414 tablespoons butter Y% teaspoon pepper ¥% cup flour Green vegetable coloring
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