Soup, Maigre

Ingredients

• £ lb. of butter
• six middling onions
• 5 heads of celery
• 2 handfuls of spinach
• 2 cabbage-lettuces
• some parsley
• 2 quarts of water
• some crusts of bread
• a tea-spoonful of beaten pepper
• 3 or 4 blades of mace
• a large spoonful of white beet leaves

Method

1. 1

   Melt 0.5 lb. of butter in a stewpan, shake it round and throw in six middling onions, sliced.

2. 2

   Shake the pan well for 2 or 3 minutes, then put in 5 heads of celery, 2 handfuls of spinach, 2 cabbage-lettuces, cut small, and some parsley.

3. 3

   Shake the pan well for 10 minutes, then put in 2 quarts of water, some crusts of bread, a teaspoonful of beaten pepper, and 3 or 4 blades of mace; add a large spoonful of white beet leaves, cut small.

4. 4

   Boil gently an hour.

5. 5

   Just before serving beat in two yolks of eggs, and a spoonful of vinegar.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 467. The excerpt below is the record exactly as published.

SOUP, Maigre. — Melt £ lb. of butter in a stewpan, shake it round and throw in six middling onions, sliced. Shake the pan well for 2 or 3 minutes, then put in 5 heads of celery, 2 handfuls of spinach, 2 cabbage-lettuces, cut small, and some parsley. Shake the pan well for 10 minutes, then put in 2 quarts of water, some crusts of bread, a tea-spoonful of beaten pepper, 3 or 4 blades of mace ; add a large spoonful of white beet leaves

Cook this with the app: pantry check, scaling, and the assistant.