Vegetable Puree

Ingredients

• three carrots
• two onions
• two turnips
• one head of celery
• two leeks
• one lettuce
• a small cabbage
• a quarter of a pound of butter
• three quarts of cold water

Method

1. 1

   Wash and prepare all vegetables.

2. 2

   Melt butter in a saucepan, add vegetables, and cook for ten minutes.

3. 3

   Add cold water, bring to a boil, skim, and simmer for an hour.

4. 4

   Pass through a sieve and return to heat to warm.

5. 5

   Serve in a hot tureen with toasted bread in the shape of dice.

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 5. The excerpt below is the record exactly as published.

VEGETABLE PUREE. mAKE three carrots, wash them well, scrape them, and cut them into slices. I Take two onions and two turnips, wash them well, peel them and cut them into slices. Take one head of celery and two leeks, wash them well, and cut them up in quarters. Take one lettuce and a small cabbage, wash them well, and cut them in quarters. Put a quarter of a pound of butter into a saucepan and add all the vegetables. Put the saucepan on the fire, and cook for ten minutes. Stir occasionally. Add three quarts of cold water

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