Farmers’ Soup

Ingredients

• 4 lb. mixed vegetables
• 4 lb. shredded potatoes
• 2 oz. toasted bread
• ¢ oz. salt
• quarter-teaspoonful freshly ground pepper
• 1 teaspoonful chopped parsley
• 1 quart of water
• 1 oz. fat

Method

1. 1

   Melt fat, add shredded vegetables, sprinkle with salt, cover, and cook until water flows.

2. 2

   Mix, evaporate, cover with water, and boil.

3. 3

   Add potatoes and serve over toasted bread.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 6. The excerpt below is the record exactly as published.

Farmers’ Soup Materials.—+4 |b. mixed vegetables, 4 lb. shredded potatoes, 2 oz. toasted bread, ¢ 02. salt, quarter-teaspoonful freshly ground SS a ee ———— ie eet nn ne ee ee i eee 26 THE VICTORY COOKERY BOOK pepper, 1 teaspoonful chopped parsley, 1 quart of water, 1 oz. fat. Method.—Place the fat in a saucepan to melt, then shred the vegetables and add these to the fat but do not mix. Sprinkle lightly with salt and cover. Let the vege- tables cook over a gentle. heat until the water contained in the vegetables flows, then mix with a spoon. Let the mixture evaporate until the vegetables take a very light colour at the bottom of the saucepan, then cover with the water and salt and boil. Add the potatoes, and boil until the whole is tender. Toast the shredded bread and place in a soup tureen, adding the pepper. Taste the soup, correct the seasoning if necessary, and pour over the bread, adding the chopped parsley. Dumplings may be added to the soup instead of bread, or small savoury balls. The reader will observe that the pepper is: not cooked but added just at the last. Onion Soup Materials.—1 oz. fat, 4 oz. onion, 4 0z. flour, 1 quart water, 8 oz. bread, 2 oz. cheese (grated), $ oz. salt

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