Palestine Soup

Ingredients

• 4 pound of lean bacon or ham
• an onion
• a turnip
• a little celery
• 2 ounces butter
• about 15 artichokes
• a pint of broth or water
• two tablespoons flour
• two quarts of white stock
• 4 pint of milk
• a teaspoon salt
• two of sugar
• A gill of cream

Method

1. 1

   Cut bacon or ham, onion, turnip, and celery into small slices.

2. 2

   Cook in butter over a sharp fire for 20 minutes.

3. 3

   Add artichokes and broth or water, and stew until tender.

4. 4

   Mix in flour, add white stock and milk, stir until boiling.

5. 5

   Season and strain.

6. 6

   Boil for 5 minutes and serve with fried bread dice.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 3. The excerpt below is the record exactly as published.

PALESTINE SOUP.—Have 4 pound of lean bacon or ham, and also an onion, a turnip and a little celery. Cut the whole into small thin slices and put them into a stew pan with 2 ounces butter; place them over a sharp fire, keeping them stirred, for about 20 minutes, or until forming a whitish glaze at the bottom. Then have ready washed, SOUPS. 13 peeled and cut into thin slices about 15 artichokes, which put into the stewpan with a pint of broth or water and stew until quite tender, then mix in two tablespoons flour quite smoothly, add two quarts of white stock and 4 pint of milk. Keep it constantly stirred until boiling, season with a tea- spoon salt and two of sugar, then rub it through a sieve. Place it again in a stewpan, let it boil 5 minutes, keeping it well skimmed, and serve with small dice of bread fried in butter and dried on a cloth. Put the dice in tureen first and pour soup over them. A gill of cream may be stirred in at the moment of serving, but may be omitted. Miss Maser Foster. CREAM OF PEA SOUP.—One pint canned peas, 1 tablespoon of butter, 1 quart milk, 2 even tablespoons of flour, salt and pepper to taste. Press the peas through a colander. Put the milk on to boil in a Farina boiler; as soon as it is boiled add to it the peas that have been pressed through the colander. Rub the butter and four together, add them to the boiling soup,-stir constantly till it thickens, Now add this to the stock. Mrs. C. T. PEMBERTON. WINE SOUP (GerMAN).—Three eggs, a little flour, best white sugar to taste, } slice lemon for each person. Proportions—# white wine to 4 water, mix all together and whisk till it boils. When it comes to the boil it is done and should be beaten up once again. 1 egg makes enough for one person or two plates. Mrs. HARRISON. DAL SOUP.—One cup dal, 1 onion, small bunch pars- ley, a little cayenne, a pinch of salt, celery or celery salt. Put dal, onion, parsley and celery on with 2 or 3 cups cold water and boil slowly 1 hour, then rub through fine sieve, add 1 quart milk, put back on stove till it boils, and add salt and pepper, then add a lump of butter (size of an egg) and serve at once. It must not boil after butter has been 14 SOUPS. added,-or it will be oily. If celery salt is used put it in last. Mrs. HARRISON. WHITE SOUP.—One shank veal, 1 slice bacon, 1 whole white pepper, bay leaf, mace, cloves, a few blanched almonds, 4 slice bread, 3 small onions ; chicken bones are an improvement; not too much water. Boil 5 or 6 hours, strain through muslin bag, thicken with corn starch. Be- fore taking off the fire add 1 cup cream and some small pieces boiled asparagus. Mrs. HARRISON. BEEF SOUP.—To a ten cent bone, place bone in 2 quarts cold water, with a little salt over night. In morning put bone in pan and add the strained water and $ cup bar- ley. When thorouvhly boiled add $ small turnip grated, $ carrot grated, 2 small onions finely chopped, and 1 quart boiling water. Boil till ready for use and then season with pepper and salt to taste. Miss CHESTNUTT. MOCK BISQUE SOUP.—One pint tomatoes, 1 quart milk, 2 bay leaves, 2 sprigs parsley, 2 slices onion, 2 table- spoons butter, 2 tablespoons flour, $ teaspoon soda, 2 tea- spoons sugar, | teaspoon salt,

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