vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Puree Soup
From Twentieth century home cook book, 1905
Serves 6
For a richer soup, use rich stock.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 39. The excerpt below is the record exactly as published.
PUREE SOUP. This soup Is a puree of carrots and easy to prepare. Prepare six fine carrots, a large onion, cut them in fine slices, put a lump of butter the size of an egg in a small pan, then add the minced vegetable. Shake this over the fire until the vegetables are colored well but not brown. Add three pints of water and season. AVhen the vegetables are cooked press them through a sieve, then return them to the same pan and add hot water or stock to giA^e the desired consistency. Cut a number of small squares of bread at least half an inch thick, melt a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.