French Soup

Ingredients

• 4 potatoes
• 3 onions
• 2 carrots
• 1 turnip
• \ teaspoonful celery salt
• 1 tablespoonful parsley
• 2 oz. butter
• 1 pint milk
• 3 pints water
• 1 oz. sago
• | teaspoonful salt
• \ teaspoonful pepper

Method

1. 1

   Cut up vegetables into slices.

2. 2

   Put butter into saucepan.

3. 3

   When melted, put in vegetables.

4. 4

   Allow to season ten minutes.

5. 5

   Add pepper and salt.

6. 6

   Shake the pan to prevent them sticking, then add cold water, and boil soft enough to rub through a sieve.

7. 7

   Then return to saucepan.

8. 8

   Add milk and sago.

9. 9

   Boil till quite soft.

As published

This recipe was extracted from Berridge House recipe book (1910), page 39. The excerpt below is the record exactly as published.

French Soup 4 potatoes, 3 onions, 2 carrots, 1 turnip, \ teaspoonful celery salt, 1 tablespoonful parsley, 2 oz. butter, 1 pint milk, 3 pints water, 1 oz. sago, | teaspoonful salt, \ teaspoonful pepper

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