Turtle Soup from Beans

Ingredients

• one quart of black beans
• a gallon of water
• a tablespoonful of cold butter
• some thyme
• a teaspoonful of summer savory
• parsley
• four hard-boiled yolks
• a few force meat balls
• a sliced lemon
• half a glass of wine

Method

1. 1

   Soak beans overnight, then boil in water.

2. 2

   Strain and return the flour of the beans to the pot.

3. 3

   Tie herbs in cloth and boil in the mixture.

4. 4

   Add butter, salt, and pepper.

5. 5

   Just before serving, add yolks, force meat balls, lemon, and wine.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 15. The excerpt below is the record exactly as published.

a gallon of water, which will be reduced to three quarts by the time the soup is done; then pour on a pint of new milk, two well-beaten eggs, salt and pepper to your taste; continue the boiling a while longer, and stir in, to season and thicken it a little, a tablespoonful of good butter rubbed up with two tablespoonfuls of flour. Corn soup may a\«so be made nicely with water in which a pair of grown fowls have been boiled or parboiled, instead of having plain water for the founda- tion. SPLIT PEA SOUP. No. 1. Wash well a pint of split peas and cover them well with cold water, adding a third of a teaspoonful of soda; let them remain in it over night to swell. In the morning put them in a kettle with a close fit- ting cover. Pour over them three quarts of cold water, adding half a pound of lean ham or bacon cut into slices or pieces ; also a tea- spoonful of salt and a little pepper, and some celery chopped fine. When the soup begins to boil, skim the froth from the surface. Cook slowly from three to four hours, stirring occasionally till the peas are all dissolved, adding a little more boiling water to keep up the quan- tity as it boils away. Strain through a colander, and leave out thq meat. It should be quite thick. Serve with small squares of toasted bread, cut up and added. If not rich enough, add a small piece of butter. CREAM OF ASPARAGUS. For making two quarts of soup, use two bundles of fresn asparagus. Cut the tops from one of the bunches and cook them twenty minutes in salted water, enough to cover them. Cook the remainder of the aspar- agus about twenty minutes in a quart of stock or water. Cut an onion into thin slices and fry in three tablespoonfuls of butter ten minutes, being careful not to scorch it; then add the asparagus that has been boiled in the stock ; cook this five minutes, stirring constantly ; then add three tablespoonfuls of dissolved flour, cook five minutes longer. Turn this mixture into the boiling stock and boil twenty minutes. Rub through a sieve ; add the milk and cream and the asparagus heads. If water is used in place of stock, use all cream. 36 SOUPS. GREEN PEA SOUP. Wash a small quarter of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, and set it over a moderate fire — let it boil gently for two hours, then skim it clear; add a quart of shelled peas, and a teaspoon- ful of pepper; cover it, and let it boil for half an hour; then having scraped the skins from a quart of small young potatoes, add them to the soup; cover the pot and let it boil for half an hour, longer; work quarter of a pound of butter and a dessert-spoonful of fiour to- gether, and add them to the soup ten or twelve minutes before taking it off the fire. Serve the meat on a disn with parsley sauce over it, and the soup in a tureen. DRIED BEAN SOUP. Put two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible. Take two pounds of the lean of fresh beef — the course pieces will do. Cut them up and put them into your soup-pot with the bones belonging to them (which should be broken in pieces), and a pound of lean bacon, cut very small. If you have the remains of a piece of beef that has been roasted the day before, and so much under-done that the juices remain in it, you may put it into the pot and its bones along with it. Season the meat with pepper only, and pour on it six quarts of water. As soon as it boils, take off the scum, and put in the beans (having first drained them) and a head of celery cut small, or a table- spoonful of pounded celery seed. Boil it slowly till the meat is done to shreds, and the beans all dissolved. Then strain it through a colander into the tureen, and put into it small squares of toasted bread with the crust cut off. TURTLE SOUP FROM BEANS. Soak over night one quart of black beans; next day boil them in the proper quantity of water, say a gallon, then dip the beans out of the pot and strain them through a colander. Then return the flour of the beans, thus pressed, into the pot in which they were boiled. Tie up in a thin cloth some thyme, a teaspoonful of summer savory and pars- ley, and let it boil in the mixture. Add a tablespoonful of cold butter, salt and pepper. Have ready four hard-boiled yolks of eggs quartered, SOUPS. 37 and a few force meat balls ; add this to the soup with a sliced lemon, and half a glass of wine

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