Pumpkin Soup Maigre
From The thorough good cook, 1895
Serves 6
Can also be made savory with veal stock.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 61. The excerpt below is the record exactly as published.
Pumpkin Soup Maigre. Cut your pumpkin into slices, and put it in boiling water for five minutes, with some salt ; take it out ; pound it to a pulp, and put it into a saucepan with some melted butter, with which warm it up. Put into a tureen some crusts of bread spread with butter and sugar ; add the pumpkin pulp ; pour in some boiling milk, mix the Avhole, and serve after you have let it simmer for ten minutes longer
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