The Housekeeper’s own Soup

Ingredients

• a quart of thin stock
• 1 ounce of beef dripping or butter
• a lump of loaf sugar
• some whole pepper and salt
• 3 large mealy potatoes
• 2 large onions or leeks
• enough tapioca to thicken

Method

1. 1

   Add dripping or butter, sugar, pepper, and salt to stock.

2. 2

   Boil, slice in potatoes and onions, boil to pulp.

3. 3

   Stir in tapioca or soaked barley, add turnip or carrot if desired.

4. 4

   For dinner soup, rub potatoes and onions through a sieve, boil for 10 minutes.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 26. The excerpt below is the record exactly as published.

The Housekeeper’s own Soup. — To a quart of thin stock add 1 ounce of beef dripping or butter, a lump of loaf sugar, some whole pepper, and salt. Bring it to boiling point, then slice in 3 large mealy potatoes, 2 large onions or leeks, and boil to a pulp. Stir in gently enough tapioca to thicken

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