Soup Maigre (1) or Vegetable Soup
From Buckmaster's cookery, 1887
Tender vegetables and careful frying are essential.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 51. The excerpt below is the record exactly as published.
2 pints of Green Peas. Bouquet garni. Bread raspings. Sugar. i Lettuce. Parsley, i Leek. Celery. 1. Put two quarts of water into a clean saucepan. 2. Add a pint and a half of green peas, a bouquet garni, page 2g, a tablespoonful of bread raspings, a very small piece of mace, a little pepper and salt, three cloves, and a small teaspoonful of pounded loaf-sugar. 3. Simmer for two hours. 4. Strain into another stewpan. 5. Add another half-pint of fresh-boiled peas. 6. Fry lightly in some butter the coarsely shredded heart of one lettuce, a little chopped parsley, one leek, half-ounce of celery. 7. Add these to the Soups. ii5 soup. 8. Simmer till tender. 9. Pour into the tureen, and serve. Precautions. — Tender vegetables and careful frying are essential. SOUP MAIGRE (2), OR VEGETABLE SOUP. TO MAKE THREE PINTS. Ingredients. 3 Onions. 2 small Turnips. 2 small Carrots. A new Roll. Oatmeal. Dried Herbs. 1. Shred three good-sized onions. 2. Fry them to a nice brown colour in an ounce and a half of sweet dripping or butter. 3. Put them into a saucepan with three pints of water. 4. Cut into small slices one large or two small turnips and the same of carrots. 5. Add them to the onions, with a pinch of dried herbs, pepper and salt
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