Lentil Soup

Ingredients

• half a pint of French beans
• two onions
• two turnips
• two carrots
• a leek
• a cupful of spinach
• a little celery
• some parsley
• two ounces of butter
• three pints of milk
• an ounce of flour
• a pint of stewed tomatoes
• a blade of mace
• a pinch of baking soda
• a teaspoonful of sugar
• two tablespoonfuls of cooked rice

Method

1. 1

   Fry vegetables in butter, add to milk mixed with flour, tomatoes, mace, and baking soda.

2. 2

   Simmer for two hours, sieve, add butter, sugar, and rice.

3. 3

   Serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.

Lentil Soup. Take half a pint of French beans, two onions, two turnips, two carrots, and a leek, all sliced, with a cupful of spinach, a little celery, and some parsley, and fry the whole with two ounces of butter. Add the vegetables to three pints of milk, with which an ounce of flour has been mixed, a pint of stewed tomatoes, a blade of mace, and a pinch of baking soda. After simmering for two hours pass the whole through a sieve, add a little butter, a teaspoonful of sugar, and two tablespoonfuls of cooked rice

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