Vegetable Purée

Ingredients

• 4 cups diced, fresh vegetables
• 1 small onion
• 1 tablespoon salt
• ½ teaspoon Pure Gold pepper
• 2 tablespoons fat
• 9 cups water

Method

1. 1

   Put everything except the fat into the kettle.

2. 2

   Simmer until tender.

3. 3

   Press through sieve, add fat, reheat and serve.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 11. The excerpt below is the record exactly as published.

Vegetable Purée—4 cups diced, fresh vegetables, 1 small onion, sliced, 1 tablespoon salt, { teaspoon Pure Gold pepper, 2 tablespoons fat, 9 cups water. Put everything except the fat into the kettle. Simmer until tender. Press through sieve, add fat, reheat and serve. Soup stock may be used instead of all or part of the water. Split Pea Soup—Purée—1 cup dried split peas, 2 quarts cold water, 1 pint milk, } onion, 2 tablespoons butter, 2 table- spoons flour, 13 teaspoons salt, § teaspoon Pure Gold pepper, 2 inch cube fat salt pork. Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer 3 or 4 hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt. Note—Always use Pure Gold white pepper instead of black for cream soups and sauces. Oyster Bisque—1 quart oysters, 1 quart milk, 3 tablespoons butter, } cup cracker crumbs, 1 teaspoon salt, § teaspoon Pure Gold pepper.

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