Philadelphia Pepperpot
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
This soup must be highly seasoned.
Presented as published in 1909. 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
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 1. The excerpt below is the record exactly as published.
PIULADELPHIA*PEPPERPOT. MRS. B. X. SMITH. Saute in butter some leeks and onions, not too browned. Sprinkle some flour on it, while stirring, to thicken your soup, adding the quatity wanted of veal and chicken stock (as white as possible), add some tripe cut in small squares and enough celery, also cut in squares, that its taste be the strongest, and boil for twenty minutes. Then add some potatoes cut in dices, and boil until they are nearly done. Make some knef- fles paste, mix it with parsley and black pepper
Cook this with the app: pantry check, scaling, and the assistant.