Crecy Soup

Ingredients

• 6 Carrots
• 2 oz. Butter
• 1 Onion
• 1 teaspoonful Sugar
• I teaspoonful Salt
• 1 Turnip
• 1 stalk of Celery
• 3 pints of Boiling Water

Method

1. 1

   Slice up the carrots and vegetables, put them into boiling water, and cook for half-an-hour; strain them out of the water, which must be saved, and put them into a saucepan with the butter and a few scraps of bacon, if any are in the larder.

2. 2

   Sprinkle over the sugar, make very hot, and cover down closely until the vegetables are very soft.

3. 3

   Rub them through a sieve and pour on by degrees the water in which the vegetables were boiled; mix well together, return to a saucepan, and boil slowly for an hour.

4. 4

   Stir in a small piece of butter and it is ready to serve.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 184. The excerpt below is the record exactly as published.

CRECY SOUP. 2d. 2d. Id. 6 Carrots . 2 oz. Butter r* 1 Onion i teaspoonful Sugar I teaspoonful Salt 1 Turnip . 1 stalk of Celery 3 pints of Boiling Water

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