Lentil Soup

Ingredients

• a teacupful of lentils
• two tablespoonfuls of rice
• half an onion
• a piece of carrot
• a piece of turnip
• a potato
• a pint of water or, better still, stock
• salt
• enough milk to make it the consistency of cream

Method

1. 1

   Soak lentils and rice in a pint of water overnight.

2. 2

   Next day, add chopped onion, carrot, turnip, and potato to strained lentils.

3. 3

   Boil until soft, rub through a sieve, return to saucepan, add milk to desired consistency, and heat without boiling.

Nutrition per serving

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 3. The excerpt below is the record exactly as published.

Lentil Soup Put a teacupful of lentils and two table- spoonfuls of rice into a pint of water in the evening. Next day cut up half an onion, a 23 i The Child'* s Cookery Book piece of carrot, a piece of turnip, and a potato, add them to the lentils, from which the water has been strained, and put them into a saucepan, with a pint of water or, better still, stock. When the lentils and vegetables are soft, rub them through a wire sieve, and then replace in the saucepan. \ Add enough milk to make it the consistency of cream, and salt to taste. Stir till hot, ; but do not let it boil. Poor Man^s Soup | ] Put a dessertspoonful of dripping into a i stewpan. Fry in it a sliced onion till it is a | nice brown. Pour over one quart of stock. Shred finely a small lettuce and a potato. Throw them into the boiling stock. When the vegetables are quite tender the soup will be done. A slice of ham or bacon minced small will be found a great improve- ment, and also a stick of celery, but celery salt does instead very well. The ham should 24 'The Child’’ s Cookery Book be boiled with the lettuce. Potatoes which have been cooked will do for this soup, or cabbage instead of lettuce. Tomato Soup Three tomatoes, half an onion, one tea- spoonful of parsley, one tablespoonful of rice. Put the onion and a dessertspoonful of dripping into a stewpan and let it simmer till the onion is of a reddish brown ; add the tomatoes cut in slices, and stir all up till it is very hot, pour upon them half a pint of boiling water, add the parsley, and stew for a quarter of an hour, then rub the whole through a sieve, put it back into the stewpan, season it with pepper, salt, and sugar, add one teaspoonful of butter rolled I in flour, and a minute later a tablespoonful of boiled rice, simmer for five minutes before serving. 25 The Child'^s Cookery Book Artichoke Soup Get some artichokes, about eight will do if you peel them carefully, and don’t waste any. They are very knobbly vegetables, and so easily wasted, but you must peel all the little knobbles. Cut up the artichokes with half an onion and a potato. Put them all into a saucepan with a slice of bacon and one ounce of butter, and when they have cooked a little add a pint of stock or water. Stew gently till the vegetables have become a pulp, then add one pint of boiling milk, stir it well, pass through a sieve, and return to the saucepan to get hot. Add a little celery salt, put into your soup tureen the well- beaten yolk of one egg, and when the soup is quite hot, pour it into the tureen, stirring all the time. The piece of bacon, which will remain on the sieve when the vege- tables have been passed through, must be thrown aside. 26 T'he Child’’ s Cookery Book Potato Soup Half an onion, three potatoes, an egg- spoonful of chopped parsley, the yolk of one egg, half a pint of milk, pepper and salt. Cut the potatoes and onions into slices, fry them a light brown, when slightly coloured put them into a teacupful of water, and boil till quite soft, press through a wire sieve, and return the purde to the saucepan, simmer for a few minutes, beat up the yolk of the egg, and add it to the ! milk, stir the hot soup into the milk, then I return it to the saucepan to heat, but do 1 not let it boil after the yolk of the egg is added, or it will curdle ; put in pepper and salt last, as they make the soup more likely to burn. Mrs. Tate^s Vegetable Soup This is a most delicious soup of my own invention, and I do hope you will take a 27 "The Child’^s Cookery Book great deal of trouble to make it nicely. On this occasion you must borrow Cook’s mincing machine, and pray do not mince your own fingers ! Collect every variety of vegetable you can get, a piece of carrot

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