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Summer Soup
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 12. The excerpt below is the record exactly as published.
Summer Soup. — Take three onions, two carrots, two turnips, one cos lettuce, two bunches of watercress, one shallot, a teaspoonful of mixed herbs, a sprig of parsley, and a small bay leaf. Let them all be properly cleaned and cut up small and placed in a closely-fitting stewpan. Let them cook with two ounces of butter until the onions are browned, add three pints of good stock made from the bones of meat, and let the whole simmer gently for about two hours. Add a half-pint of freshly-shelled peas
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