Split Pea Lentil or Bean Puree

Ingredients

• 1 Pint Dried Legumes
• 1 Onion
• 1/2 Head Celery
• A Ham Bone if at hand
• 3 Tablespoons Cornstarch
• Salt and Pepper
• 1 1/2 Cups Milk

Method

1. 1

   Soak legumes overnight, wash, drain, and simmer in water, adding more as needed.

2. 2

   Sauté onion and celery, add to soup, pass through a sieve, reheat, and stir in butter and cornstarch mixed with milk.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 63. The excerpt below is the record exactly as published.

1 Head Celery 1 Bay Leaf 4 Cloves 4 Peppercorns 1 Teaspoon Yellow Corn Syrup 2 Slices Ham Cut the tails into joints, wash and stew with the cup of water and butter, stir- ring all the time. Cook till juice is drawn from the meat. Fill up with the hot water, add the salt, boil up and skim. Add the rest of the ingredients and simmer four hours. Take out the tails, strain, season with a little ket- chup and thicken with cornstarch made smooth with cold water. Put back the tails and cook five minutes. BLACK SOY BEAN SOUP 2 Cups Black Soy Beans 2 Quarts Cold Water 1 Small Onion 2 Small Stalks Celery 1 Teaspoon Salt 1 Lemon '/a Teaspoon Pepper y^. Teaspoon Mustard 2 Tablespoons Butter 2 Tablespoons Flour 2 Hard Boiled Eggs Soak beans over night. In the morn- ing drain, add celery and cold water. Cook four hours or until tender and rub through a strainer. Cut onion in thin slices and brown slightly in the butter. Add the flour, seasoning and bean water and pulp. Reheat to boiling, strain and pour over the egg and lemon which have been cut in slices. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes 90 From our own modern factory, which sup- plies only our two stores, comes Candies of the highest possible grade in such great variety that every taste and fancy can be completely satisfied. After-Dinner Confections are a prominent feature of the assortment. FOSTER & OREAR 137 Grant Avenue AND Ferry Building SAN FRANCISCO All Mail Orders Receive the Personal Attention of the Management. 91 BRIDE'S COOK BOOK CREAM SOUPS CREAM OF CELERY SOUP 6 Stalks Celery 1 Pint Water 2 Teaspoons Cornstarch Yz Can Tomatoes 1 Pint Milk 1 Tablespoon Butter Salt and Pepper to Taste Cook the celery in the water till soft, mash and strain. Make a sauce of the cornstarch, butter and milk. Add the celery and the tomatoes, heated, with a pinch of soda, and strained. Season. Serve in bouillon cups, with a spoonful of whipped cream on top. CREAM OF CORN SOUP 1 Can Corn 1 Quart Milk 1 Slice Onion Bit of Mace 1 Heaping Teaspoon Cornstarch !4 Teaspoon Black Pepper 3 Tablespoons Butter 1 Cup Cream Yolks of 2 Eggs Mash the corn to a pulp and put in a double boiler. Add the milk, onion and mace. Rub the butter and cornstarch to a paste, adding the pepper and stir into the first mixture. When thoroughly cooked, strain and add the cream and eggs. ASPARAGUS SOUP 1 Bunch Asparagus 3 Cups Milk 3 Tablespoons Cornstarch 3 Tablespoons Butter 1 Teaspoon Yellow Corn Syrup Salt and Pepper to Taste Cook the asparagus in boiling salted water. Remove from liquor, cut tips into tureen and keep hot. Mash through sieve the remaining stalks. Put the milk to scald, and when hot turn into the water in which the asparagus was cooked. Rub butter and cornstarch to a cream, stir in part of the hot liquid and cook, stirring constantly, until the cornstarch is thoroughly cooked. Add the rest of the liquid, the asparagus pulp, seasoning and syrup. When boil- ing pour over the tips. Serve with strips of toasted bread. CREAM OF CHICKEN SOUP 2 Quarts Chicken Broth 1 Cup Cream 2 Tablespoons Cornstarch Season broth with mace, salt, celery seed and pepper. Dissolve the corn- starch in the cream. Stir slowly into the hot broth and stir till it thickens. SPLIT PEA LENTIL OR BEAN PUREE (Dried Legumes) 1 Pint Dried Legumes 1 Onion Vz Head Celery A Ham Bone if at hand 3 Tablespoons Cornstarch Salt and Pepper

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