gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potage a la Crecy
From Harper's cook book encyclopædia, 1902
Serves 8
Serve with toasted sippets.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 418. The excerpt below is the record exactly as published.
Potage a la Crecy (an excellent carrot soup.) — Slice off the red parts of a dozen carrots and put them into a stewpan, with 2 ozs. of gutter, a large lump of sugar, three good- sized onions, two turnips, a dozen peppercorns, Y\ lb. of undressed lean ham, the outer sticks of two heads of celery, and four leeks. Cover, then sweat the vegetables over a gentle fire for ten minutes. Shake the saucepan to keep the contents from burning. Pour over them a quart of cold stock or water
Cook this with the app: pantry check, scaling, and the assistant.