Pepper-Pot Soup
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
This is an old-fashioned English recipe, and is very good, very rich, and very warming on a bitter night in winter when cold blows the blast.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium85 mg
Potassium28 mg
Calcium85 mg
Iron0 mg
Magnesium28 mg
Phosphorus0 mg
Zinc0 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2836 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 52. The excerpt below is the record exactly as published.
pepper-pot soup, to three quarts of water put vegetables ac- cording to the season — ^in summer, peas, lettuce, and spinach; in winter, carrots, turnips, celery, and onions at any time of year. Cut them small and stew with two pounds of the neck of mutton or with a fowl till quite tender. On first boiling, skim. Half an hour 191 before serving add the meat of a lobster. Season with salt and cayenne pepper. A small quantity of rice
Cook this with the app: pantry check, scaling, and the assistant.